How to Make Zucchini Lasagna | with basil ricotta, herb oil noodles and more cheese than possible

Sort through basil leaves, selecting about 60 g (2 cups) of the prettiest ones, discarding any that are very brown.

Prepare an ice bath while waiting for the water to simmer.

Season the simmering water with 1 tablespoon of salt.

Blanch the basil in the simmering water for 45 seconds, then transfer it to the ice bath for another 45 seconds.

Squeeze out excess water from the blanched basil.

In a blender, combine the blanched basil and 1 cup of olive oil, then blend until smooth, about 60 seconds, stopping to check the consistency every 15 seconds.

Place a strainer over a bowl and pour the blended basil oil into the strainer, allowing it to separate while you prepare the cheese.

Grate 3 lbs of whole milk mozzarella cheese and 4 oz of parmesan cheese, breaking the mozzarella into bite-sized pieces as needed.

Combine the strained basil oil with the ricotta cheese in a bowl, mixing to incorporate the oil into the cheese.

Equipment Needed

Spice Level: