Summer Squash Lasagna
- ¼ cup extra virgin olive oil
- 6 shallots, finely diced
- 4 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper
- ½ teaspoon Aleppo chili pepper
- 1 28-ounce can whole crushed tomatoes in tomato puree, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon lemon zest, finely grated
- Salt and pepper to taste
- 3 zucchini
- 3 yellow squash
- 1½ cups fontina
- 1½ cups mozzarella
- 1½ cups provolone
- 3 ounces burrata
- Green herb oil, recipe follows
Heat olive oil in a large saucepot and sauté shallots and garlic over low heat until golden. Add crushed red pepper and Aleppo pepper; gently simmer for 30 seconds. Add crushed tomatoes and cook over high heat, stirring occasionally, until thickened. Fold in herbs and lemon zest; season with salt and pepper. Set aside
Cut squash lengthwise into 1/4 inch strips. Season generously with salt and pepper. Roast in preheated 425 F oven for 8 to 10 minutes or until caramelized. Cool.
In a baking pan, layer squash strips in an alternating pattern. Between each layer, spread two tablespoons of tomato sauce and an even, generous layer of shredded cheese. Layer squash, tomato sauce, and cheese in five layers. Top with remaining cheese and tomato sauce, saving some sauce for garnish.
Bake at 375 F for 20 to 25 minutes or until the cheese starts to brown. Top with burrata and garnish with remaining tomato sauce; drizzle with green herb oil. Makes 2 servings
To make green herb oil, blanch and shock small bunches of chives, parsley, tarragon, thyme and watercress. Shake and pat dry. Puree and while blender is running, slowly add 1½ cups grapesee or other flavorless oil. Strain.
Chef Eric Mansavage, Farmhouse Chicago, Chicago