Layers of zucchini, red pepper sauce, and whipped ricotta—this Red Pepper Ricotta Zucchini Lasagna recipe is how we do lasagna when it's too hot to cook.
1poundcarrotsends trimmed and peeled and coarsely grated
12ouncesroasted red peppers
10tablespoonstomato paste
1/2cupslow-roasted tomatoes
2clovesgarlic
1tablespoonwhite balsamic vinegar
12ouncesfresh ricotta cheese
1lemonzested
Extra-virgin olive oil
3/4cupcooked quinoa
1/4cup toastedpine nuts
Instructions
Preoare The Zucchini Noodles: Trim then ends off the zucchini then carefully slice the zucchini lengthwise with a mandoline or sharp knife into 1/8-inch thick planks. Salt the zucchini then place in a fine mesh sieve set inside a bowl and set aside for at least 5 minutes. Before using, pat the zucchini planks with paper towels to remove any liquid.
Steam The Spinach: Bring an inch of water to a simmer in a pot then add a steamer insert and steam the spinach until it is just wilted. Remove and set aside until ready to use. Squeeze any excess moisture out of the spinach and then finely chop it.
Make The Roasted Bell Pepper Sauce:Meanwhile, for the sauce, combine the roasted bell peppers, tomato paste, roasted tomatoes, garlic, and vinegar in a food processor fitted with an S-blade. Season with a pinch of salt and pepper, process until smooth then taste and adjust flavor as needed.
Make The Spinach Ricotta Cheeese: Combine the ricotta with the lemon zest, a drizzle of oil and season with a pinch of salt and pepper. Taste and adjust seasoning as needed. Stir in the chopped spinach and set aside.
Assemble The Lasagna: For the lasagna, line a 9-inch-by-5-inch loaf pan with plastic wrap and let a few inches hang off the sides. Divide the zucchini slices into 5 even piles and the ricotta spinach mixture in half. Stir all the carrots into the pepper puree then divide in half. Tile 1/5 of the zucchini on the bottom of the pan (put your prettiest slices here because it will become the top of the lasagna). Add half of the red pepper carrot mix and spread evenly then evenly scatter half of the quinoa. Tile 1/5 of the zucchini slices then spread one half of the ricotta spinach mixture. Repeat this all again to make two more complete layers. To finish the lasagna, top with the last 1/5 of the zucchini slices and gently press to make sure the lasagna adheres.
Let Chill: Close the plastic wrap over the lasagna and refrigerate until it's well set, at least 2 hours. To serve, unwrap the bit of plastic then place a rimmed serving plate on top. Hold the plate to the loaf pan then invert and unmold the lasagna. Pull off the plastic wrap, top with the pine nuts and serve.