Vegetable Lasagna Stacks
Prep time: 30 mins
3 zucchini, cut on an angle into 1/4 inch thick slices - 1 lemon, zested and juiced - 1 tbs EVOO - 1 lb whole milk ricotta - 1/4 cup heavy cream
- 5 tsp chopped flat leaf parsley - 2 tbs chopped fresh oregano - 1 large beefsteak tomato thinly sliced - 2 tbs refrigerated pesto
In small bowl, toss zucchini slices with lemon zest, lemon juice and EVOO; season with salt and pepper.
In med bowl combine ricotta, heavy cream, parsley and oregano; season.
Build individual lasagnas on plates by stacking three layers each of zucchini, ricotta mixture, and tomato slices.
Top with pesto.
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