Broken Lasagna With Zucchini Tomato Sauce Food

BROKEN LASAGNA WITH ZUCCHINI TOAMTO SAUCE

Steps:

• In large pot bring salted water to a boil.
• Add noodles and cook, stirring so they won't stick together, until done. About 12 minutes.
• Meanwhile, in colander, mix together the zucchini and salt. Let sit 10 minutes and then squeeze out as much moister as possible.
• In medium saute pan, over medium heat, melt the bitter, cook the tomatoes for 5 minutes, Add the zucchini and saute another 5 minutes.
• Drain the pasta and add vegetable mixture along with the zest/juice, the Parmesan, half the chives and pepper to taste.
• Toss.
• Divide among warmed bowls and garnish with additional cheese and the rest of the chives.

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Steps:

• Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
• To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

RAW LASAGNA (ZUCCHINI AND TOMATO)

Steps:

• Lemon-Filbert "Ricotta".
• Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
• Tomato Sauce.
• Place all ingredients in a blender, and process until smooth.
• Basil-Pine Nut Pesto.
• Place all ingredients in a blender, and process until smooth.
• Lasagne.
• Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.