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1
Preheat the oven to 400 degrees F.
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2
For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat.
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3
Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.
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4
Cover a baking sheet with plastic wrap.
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5
Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness.
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6
Let cool at least 15 minutes.
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7
For the pesto: Puree the basil, mint, cilantro, shallots, and garlic.
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8
Add the olive oil in a slow, steady stream, while the food processor is running.
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9
Stir in the Parmesan, kosher salt, and sambal.
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10
For the lasagna: Cut the zucchini lengthwise into 1/4-inch thick slices.
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11
Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden.
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12
Season with salt and pepper.
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13
Oil an 8-inch round springform pan.
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14
Spread 2 tablespoons of tomato sauce on the bottom of the pan.
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15
Cut the polenta into 3 (7 3/4-inch) rounds.
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16
Brush the tops with the Mixed Herb Pesto.
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17
Place 1 disk in the bottom of the spring form pan.
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18
Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top.
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19
Sprinkle with 2 tablespoons of Parmesan.
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20
Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan.
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21
Top with the last polenta round, the remaining tomato sauce, and Parmesan.
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22
Bake for 20 minutes.
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23
Remove from the springform pan, cut into wedges and serve.
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24
1/4 cup olive oil
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25
1 cup minced onion
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26
2 cloves garlic, minced
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27
1/2 teaspoon chili flakes
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28
28 ounce can whole Italian tomatoes
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29
2 tablespoons tomato paste
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30
1 1/2 teaspoons sugar
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31
2 tablespoons extra-virgin olive oil
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32
1 1/2 teaspoons chopped fresh marjoram leaves
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33
1 1/2 teaspoons chopped fresh basil leaves
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34
1 1/2 teaspoons kosher salt
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35
Special equipment: food processor or food mill
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36
In a large pot heat the olive oil over medium heat.
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37
Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes.
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38
Add the tomatoes (juice and all), tomato paste, and sugar.
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39
Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes.
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40
Cool the tomato sauce for 10 minutes.
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41
Puree the sauce in a food processor or food mill.
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42
Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt.
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43
Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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44
Preparation Time: 15 minutes
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45
Cooking Time: 30 minutes
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46
Inactive Time: 10 minutes
