prep time: 30 minutes
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014