From the SPACE Kitchen
"Eating is deeply personal and emotional, and rooted in your upbringing."
This is Chef Min Liao's first season as a Resident Chef with SPACE. She has cooked for both of SPACE's Family Residencies and we've never seen happier kids! Read an interview with her on our blog.
No Noodle Zucchini Lasagna
A gluten-free Italian delight!
- 2 large Ryder Farm zucchini
- 1 bell pepper
- 1 onion, diced
- 1 cup tomato paste
- 16oz canned tomato sauce
- 2 tbsp. fresh basil
- 1 tbsp. fresh oregano
- 1 egg
- 15 ounces ricotta cheese
- 1 bunch of Ryder Farm kale
- 8 ounces shredded mozzarella cheese
- 8 ounces grated parmesan
Serves 6-8 people. Grease a 9x13 baking dish. Slice zucchini lengthwise into long strips. Place in a colander and cover generously with salt. Allow to sit for 15-20 minutes so the juice can drain. Saute onion and bell pepper on stove. Once they have softened, stir in tomato paste and tomato sauce. Add basil and oregano. Bring to a boil then reduce heat and simmer. Combine egg and ricotta in a bowl. Steam kale. Spread ½ the tomato sauce on the bottom of the baking dish, layer ½ zucchini on top (like you would lasagna noodles), ½ ricotta, all of the kale, ½ mozzarella, the remaining tomato sauce, remaining zucchini slices (or however many it takes to create another full layer-you’ll probably have some slices leftover), remaining ricotta, and remaining mozzarella. Sprinkle with parmesan. Cover with foil and bake 45 minutes. Uncover and bake for an additional 15 minutes.