-
1
Preheat the oven to 375 degrees F.
-
2
For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent.
-
3
Blend the tomatoes in a food processor.
-
4
With a slotted spoon, remove the onions from the oil.
-
5
Add the blended tomato, salt, pepper, and basil to the pan.
-
6
Stir with a wooden spoon.
-
7
Bring to a boil, then lower heat and simmer for 40 minutes.
-
8
For the zucchini: While the sauce is simmering, fry the zucchini.
-
9
Place the flour on a flat dish.
-
10
In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork.
-
11
In a large frying pan, heat the canola oil.
-
12
Coat the zucchini slices in flour, then dip in the egg mixture.
-
13
Fry until golden brown.
-
14
Remove each piece, placing on a tray lined with paper towels.
-
15
For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.
-
16
To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce.
-
17
Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.
-
18
Spread 8 ounces of marinara over the zucchini.
-
19
With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.
-
20
Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.
-
21
Cover the dish in foil and bake for 1 hour.
-
22
Remove the foil and continue to cook until the top is slightly brown.
-
23
Cool the lasagna for 15 minutes.
-
24
For the zucchini flowers: Rinse the zucchini flowers gently under running water.
-
25
Pat dry.
-
26
Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs.
-
27
Fry in canola oil until crispy.
-
28
Sprinkle with salt, to taste.
-
29
Place the flowers on top of the lasagna and serve.
-
30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
31
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.