Directions:
- Preheat the oven to 375 degrees F.
- For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes.
- For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.
- For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.
- To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.
- Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.
- Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.
- Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.
- For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12566.33 Kcal (52613 kJ) | ||
| Calories from fat | 9174.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1019.33g | 1568% | |
|---|---|---|---|
| Cholesterol | 1477.21mg | 492% | |
| Sodium | 30649.1mg | 1277% | |
| Potassium | 3163.74mg | 67% | |
| Total Carbs | 511.54g | 171% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 58.7g | 235% | |
| Protein | 368.79g | 738% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 37.2mg | 207% | |
| Calcium | 9243.5mg | 924% | |
| Amount Per 100 g | |||
| Calories | 385.25 Kcal (1613 kJ) | ||
| Calories from fat | 281.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.25g | 1568% | |
|---|---|---|---|
| Cholesterol | 45.29mg | 492% | |
| Sodium | 939.62mg | 1277% | |
| Potassium | 96.99mg | 67% | |
| Total Carbs | 15.68g | 171% | |
| Sugars | 0.31g | 41% | |
| Dietary Fiber | 1.8g | 235% | |
| Protein | 11.31g | 738% | |
| Vitamin C | 1.4mg | 76% | |
| Iron | 1.1mg | 207% | |
| Calcium | 283.4mg | 924% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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