Welcome (back) to the blog and thanks for taking the time to stop by on another Meatless Monday. We at Planet Forward took the pledge to support this sustainable practice that promotes eliminating meat from your diet one day per week with the goal of reducing meat consumption by 15% to improve personal and planetary health. A small sacrifice for big reward.

Today’s vegetarian dish combines two classic Italian dishes, lasagna and eggplant parmesan. This zucchini lasagna recipe comes courtesy of Carla Pallotta and Christine Pallotta from Nebo Restaurant who appeared on of Chef Bobby Flay’s Food Network series Throwdown with Bobby Flay. Just so you know the girls beat Bobby so you know it has to be a great recipe. There are a few steps to this recipe but all very much worth it so let’s get cooking.

Marinara Sauce Ingredients
- 4 tablespoons canola oil
- 1/2 small onion, sliced
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves

Directions:
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.

Fried Zucchini Ingredients:
- 3 cups flour
- 1 dozen eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cups grated Romano cheese
- 3 cups canola oil, for frying
- 6 zucchini, sliced lengthwise about 1/4-thick

Directions:
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.

Meatless Monday with Zucchini Lasagna from Nebo Restaurant

Ricotta Filling Ingredients:
- 2 pounds ricotta cheese (homemade or Calabro)
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Romano cheese
- 2 1/2 cups grated fresh mozzarella (for layering)

Directions:
In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.

Zucchini Flowers Ingredients:
- 8 zucchini flowers
- 1 egg, beaten
- Breadcrumbs
- Canola oil, for frying

Directions:
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.

Assembly Instructions:
Preheat the oven to 375 degrees F.
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.

This recipe for zucchini lasagna makes one 9 by 13 pan. Zucchini flowers are a delicacy and are hard to come by if you don’t grow your own zucchini or have a farmer’s market close by so you can omit that part of the recipe easily. As with any lasagna, you could do the majority of the prep the day before since this meal is a little more labor intensive. You just have to wrap it well and place in the fridge. Then you can pop it in the oven for an hour and serve with a light balsamic or Italian vinaigrette salad (and a little vino if you are so inclined).  A bit more work than normal but delicious beyond belief.

If you want to learn more about the sustainable Meatless Monday movement, please visit www.meatlessmonday.com and take the pledge today.

Enjoy.

Nebo Restaurant’s Carla and Christina Pallotta – How to Heroes Zucchini Lasagna