YIELD: 12 Servings
TIME: 1 hour, 5 minutes

Zucchini Lasagna with Radish Leaf Pesto

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
3 cups marinara sauce
3 cups radish pesto
10 oz Kite Hill ricotta
4 oz Kite Hill plain cream cheese
2 tablespoons almond milk
1 1/2 teaspoon grated nutmeg
7 to 8 oz no-boil lasagna noodles
Salt and pepper, to taste
Step 1.
Preheat the oven to 375 degrees F.
Step 2.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse. (Skip this step if using no-boil noodles).
Step 3.
Blend ricotta cheese with cream cheese and almond milk, nutmeg, salt and pepper. Set aside.
Step 4.
Drizzle a 9×13″ pan with olive oil, then layer the ingredients as follows.
Step 5.
Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta mixture, then a spoonful of pesto sauce then a layer of zucchini, a layer of tomato sauce and a layer of ricotta and pesto .
Step 6.
Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce, pesto and ricotta.
Step 7.
Bake, covered, for 45 minutes. Uncover and bake 10 to 15 more minutes, or until the zucchini is tender and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.
Step 8.
Tip: For advanced preparation, you can assemble this up to a day ahead and refrigerate, or freeze for a month and reheated in a medium oven.

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