lasagna arrabbiata with grilled zucchini & feta (vegetarian)

Arrabbiata means ‘angry’ in Italian, which maybe is fitting for where I am in life at the moment.  But it also means a spicy tomato sauce, and spicy is my favorite kind of food, hands down.  Lasagna is one of my go-to’s for comfort food, and when I was living with JW, I always made this one because it was a standard, and everyone likes it.  Now that I can cook whatever I want, I cook whatever I want. 

Today I wanted something cheesy, spicy, and vegetarian.  If that’s what you’re in the mood for, make this.  You don’t have to cook the noodles ahead of time or add water to this because when you assemble it ahead, the liquid from the sauce and the zucchini starts to soften the noodles.  You can assemble it up to 3 days ahead of time and cook it for an hour right before you serve it. 

Oh also, even though I am cooking for myself and 2 picky eaters right now, I don’t half lasagna recipes.  Because wtf would anyone only make half a lasagna?

Total Time:  2 hours

Serves:  6-8

Difficulty Level:  Easy

Ingredients

3 zucchini squash

15 ounces part skim ricotta

4 ounces crumbled feta

4 ounces grated parmesan, divided in halflasagna1.jpg

1 whole egg, plus 1 egg white

1 ½ tablespoons dried oregano

1 tablespoon dried parsley, plus extra for topping

2 teaspoons red pepper flakes

2 teaspoons garlic powder

2 teaspoons onion powder

12 ounces grated part skim mozzarella, divided

24 ounces jarred arrabbiata sauce

10 whole wheat lasagna noodles

Method

  1. Preheat a grill pan or indoor grill on high heat. Meanwhile wash the zucchini, and use a mandolin on the thickest setting to slice the zucchini into thin planks (similar in size to lasagna noodles).  Once the grill is hot, spray some cooking spray, and grill the zucchini 4-6 minutes until they have grill marks, but not until they’re mushy.
  2. Meanwhile, add the ricotta, feta, 2 ounces of the parmesan, eggs, oregano, parsley, red pepper flakes, garlic powder, onion powder, and 8 ounces of the grated mozzarella to a large bowl. Use a wooden spoon to thoroughly combine everything.  Set aside.
  3. Assemble the lasagna. Spread a layer of arrabbiata sauce on the bottom of a large casserole dish.  Next add a layer of lasagna noodles, then ricotta mixture, then zucchini.  Repeat the layers until you run out, and finish with a layer of arrabbiata, the rest of the parmesan and mozzarella, and a sprinkling of dried parsley.
  4. When you’re ready to bake, preheat the oven to 375 degrees. Bake covered for 45 minutes (30 if you haven’t chilled it ahead of time).  Then uncover, and continue baking for another 15-20 minutes until the cheese is bubbling and starting to brown.
  5. Allow to cool for 15 minutes before slicing and serving.