Jeanine's Zucchini Lasagna with Zucchini "Ricotta"

This is one of my favorite recipes from one of my favorite cookbooks, Love and Lemons by Jeanine Donofrio. It's a great way to use up all of that summer squash taking over the garden! This recipe is vegan, but I've made it non-vegan before by substituting the tofu for ricotta cheese- It tastes great both ways! 

IMG-3008.JPG

If your looking for more seasonal vegetarian recipes, I highly recommend buying the cookbook! 

Zucchini Lasagna with Zucchini "Ricotta" 

IMG-3009.jpg

Ingredients

Zucchini "Ricotta"

1/4 cup chopped walnuts

2 garlic cloves

7 ounces extra-firm tofu

1 Tbs lemon juice

1/2 tsp Oregano

1/4 tsp red pepper flakes

1/2 cup chopped basil

Lasagna

5 oz lasagna noodles (I like the oven ready kind to save time) 

1 can (14.5 oz) diced tomatoes 

1 cup grated parmesan (if not making it vegan) 

ground black pepper to taste

Directions

1) Preheat the oven to 375 degrees

2) Make the "ricotta". In a food processor, combine walnuts, garlic, tofu, zucchini, lemon juice, oregano, red pepper flakes, and basil. Process until a smooth spreadable consistency. Salt and pepper to taste.

3) Drizzle a 9 x 13-inch pan with olive oil. 

4) Spread 1/3 of the tomatoes on the bottom of the pan. Layer half of the noodles, half the ricotta, and half the zucchini on top. 

5) Put another third of the tomatoes on top of the zucchini, then add a second layer with the other half of the noodles, ricotta, and zucchini. 

6) Top with remaining tomatoes. Sprinkle parmesan cheese on top if using. Drizzle top with olive oil. 

7) Bake covered for 15 minutes. Uncover and bake 20-30 minutes more, until the cheese is bubbling and the zucchini is tender. Let rest for 10 minutes and then enjoy! 

 

 

Grilled Radicchio with Walnuts and Blue Cheese

Radicchio is from the chicory family, and much like frisee, it's very bitter when eaten raw. When you cook radicchio though, the sugars in the leaves caramelize and make it less bitter. I'm not the biggest fan of bitter foods, but I love this recipe for grilled radicchio that we made for lunch today. The grilling, along with blue cheese and a balsamic glaze makes it a great side dish for the summer!

Grilled Radicchio with Walnuts and Blue Cheese

IMG-3007.JPG

Serves 4

Ingredients

1 head of raddichio 

4 oz of blue cheese 

1/2 cup walnuts

Walnut Oil

Balsamic Glaze*

Salt to taste 

Directions

1) Preheat your grill. (Note: If you don't have a grill, you can always sautee in a cast iron skillet or bake in a 400 degree oven for 15 minutes) 

2) Cut the raddichio into 4 wedges. 

IMG-2998.JPG

3) Once the grill is heated, put the raddichio wedges on and drizzel walnut oil over top. Let cook for 15-20 minutes or until slightly charred. (Note: The more you let it cook, the less bitter it will taste)

4) While the raddichio is cooking, heat a skillet over medium heat. Pour the walnuts in the skillet to toast for about 5 minutes. Remove from heat when toasted but not burned. 

5).  When raddichio is charred, remove from grill. Sprinkle walnuts and blue cheese, and drizzle balsamic glaze over each wedge. Sprinkle a little bit of salt on top if the raddichio is still a little bitter. Enjoy! 

*You can buy balsamic glaze at City Market. You can also very easily make your own by bringing balsamic vinegar and brown sugar to a boil then simmering on low for about 20 minutes.