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Zucchini, Yellow Squash and Corn Lasagna (GF)

Posted By Cristina for Teenie Cakes On In Gluten Free,Main Dishes,Mediterranean Flavors,summer | Comments Disabled

Zucchini, Yellow Squash and Corn Lasagna (GF)

Zucchini, Yellow Squash and Corn Lasagna (GF)
Serves 8
Ingredients
  • 3 ½ pounds green or yellow zucchini or both (10 medium), ends trimmed, thinly sliced lengthwise
  • kosher salt
  •  
  • 4-5 tablespoons extra-virgin olive oil, divided + more to season pan
  • ½ cup shallots, roughly chopped
  • 2 garlic cloves, roughly chopped
  •  
  • 2 cups raw sweet corn kernels (from 2-3 ears corn or uncooked frozen)
  • 1 teaspoon fresh thyme leaves
  •  
  • 15 ounces part-skim/low fat ricotta cheese
  • 1 ¼ cups shredded Parmigiano-Reggiano (or Parmesan) cheese, divided
  • 1 large egg, beaten
  • ¼ cup fresh chopped basil leaves
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon pepper
  •  
  • ½ tablespoon unsalted butter, room temperature
Method
  1. Line 6 rimmed baking sheets with paper towels and arrange zucchini/yellow squash in a single layer on top. Sprinkle lightly with salt and set aside 30+ minutes.
  2. Heat a seasoned grill or seasoned grill pan to medium-high.
  3. Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium-sized bowl. Stir in ricotta, half of the Parmigiano-Reggiano, the egg, basil, chives, and pepper.
  4. Preheat oven to 375°. Press water out of sliced squash with paper towels and remove all paper towels from baking sheets. Lightly brush zucchini/squash slices both front and back all with remaining olive oil. Grill zucchini/yellow squash, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked.
  5. Lightly oil the sides and bottom of a 9 x 13-in. baking dish with olive oil. Arrange a quarter of zucchini/yellow squash ribbons crosswise in ­bottom of dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat process 2 more times, ending with zucchini. Dot with butter and evenly sprinkle and distribute remaining Parmigiano-Reggiano on top.
  6. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Allow to rest and set at least 20 minutes before serving. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Slice squash in even thickness. Using a mandoline will make slicing through and even cuts much quicker and easier.
  • When sweating the squash to draw the water out of them, be sure to use rimmed baking sheets so that the water doesn’t run all over your prep area.
source modified from: Sunset Magazine