Preparation – Zucchini lasagna without béchamel

• To prepare zucchini lasagna without béchamel you can make fresh egg pasta following my recipe HERE, or you can use ready-made dried or fresh sheets, whichever you prefer.

• Trim the zucchini ends, wash them and slice them very thinly with a mandoline; if you don’t have a mandoline you can use a sharp knife, trying to make all slices equally thin.
  Brush a cast-iron griddle with oil and grill the zucchini 2 minutes per side, placing them on a tray as you go and set aside.

• Soften the ricotta in a small bowl with 4 tablespoons of extra virgin olive oil, a pinch of salt and pepper. You should obtain a spreadable cream. Set aside.

• Cook the lasagna sheets a few at a time for 1 minute in plenty of salted boiling water and put them on a clean kitchen towel to dry.
  Chop the Asiago cheese into very small pieces.

• Preheat the oven to 428°F and start assembling the zucchini lasagna in a baking dish lightly brushed with oil.
  Spread a little of the ricotta mixture on the base, cover with pasta sheets, the grilled zucchini, and season with salt and pepper.

• Cover with the ricotta cream by placing small dollops with a teaspoon, add some Asiago pieces, a pinch of salt and pepper and a tablespoon of grated cheese.
  Continue with egg pasta, zucchini, cheese and ricotta, repeating until ingredients are finished.

• Finish with a layer of egg pasta, a few zucchini slices cut into pieces, the cheese in pieces and plenty of grated cheese, and a drizzle of extra virgin olive oil.
  Pour the milk around the edges of the baking dish so it spreads a bit over the whole surface.
  Cover the dish with aluminum foil and bake initially for 20 minutes.

• Remove the foil and continue baking for another 15 to 20 minutes until the surface is golden and crisp to your liking and..
  ENJOY YOUR MEAL