Name: Summer Garden Lasagna
Ingredients: 1 teaspoon olive oil; 1 (16 ounce) package lasagna noodles; 3 ears corn, shucked; 1 tablespoon extra-virgin olive oil, divided; 2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core; salt and ground black pepper to taste; 1/4 cup chopped onion; 1 clove garlic; 1 (24 ounce) jar marinara sauce, divided; 2 tablespoons heavy whipping cream; 2 cups ricotta cheese; 1 (9 ounce) package frozen chopped spinach, thawed and drained; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmigiano-Reggiano cheese

Summer Garden Lasagna

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1 teaspoon olive oil

1 (16 ounce) package lasagna noodles

3 ears corn, shucked

1 tablespoon extra-virgin olive oil, divided

2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core

salt and ground black pepper to taste

1/4 cup chopped onion

1 clove garlic

1 (24 ounce) jar marinara sauce, divided

2 tablespoons heavy whipping cream

2 cups ricotta cheese

1 (9 ounce) package frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

1/4 cup grated Parmigiano-Reggiano cheese

Directions

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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x6-inch baking dish with 1 teaspoon of olive oil.

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook, stirring occasionally, until they are tender but still firm to the bite, about 8 minutes. Drain the noodles.

In another large pot of lightly salted boiling water, cook the corn for about 5 minutes until tender. Remove the corn from the water, cut the kernels off the cobs, and discard the cobs.

Heat 1 1/2 teaspoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the zucchini ribbons, season with salt and black pepper, and sauté until golden and cooked through, about 5 minutes.

In a large saucepan, heat the remaining extra-virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in one-third of the marinara sauce, bring to a simmer, then reduce the heat to low. Add the heavy whipping cream and cook until the sauce slightly reduces, about 5 to 10 minutes.

Pour one-third of the marinara sauce into the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce, trimming them as needed to fit the dish. Spread the sautéed zucchini ribbons evenly over the noodles, then add another layer of noodles on top.

Spread the ricotta cheese over the noodles, then place another layer of noodles over the cheese. Pour the marinara-cream sauce mixture over the noodles and evenly distribute the corn kernels on top.

Add another layer of noodles over the corn, then spread the drained spinach over the noodles. Add a final layer of noodles and cover them with the remaining marinara sauce. Sprinkle the shredded mozzarella cheese and grated Parmigiano-Reggiano cheese evenly over the top. Cover the baking dish with aluminum foil.

Bake the lasagna in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking until the cheese is browned and begins to bubble, about 15 minutes more.