Zucchini Lasagna

Preparation

1. Step 1

   Slice off the stem ends of the zucchini.  Using a mandoline, slice the zucchini into long ¼-inch-thick planks. Place the zucchini slices in single layers on 2 paper-towel-lined baking sheets and generously sprinkle salt on both sides. Let sit for 10 minutes to allow the zucchini to release excess water. 

2. Step 2

   Meanwhile, combine crushed tomatoes, halved cherry tomatoes,  garlic, basil and ½ teaspoon each salt and pepper in a bowl. In a separate bowl, combine the ricotta, mint, 1 tablespoon olive oil and ½ teaspoon each salt and pepper. Set both bowls aside. 

3. Step 3

   Heat oven to 425 degrees. 

4. Step 4

   Discard the damp paper towels from the baking sheets and pat the zucchini dry. Drizzle 1 tablespoon of olive oil over each baking sheet of zucchini and turn to coat the pieces on all sides. Place a grill pan or cast-iron skillet over medium heat. Once the pan is hot, cook the zucchini in single-layer batches for 3 to 5 minutes per side, until they are charred and tender. Transfer cooked zucchini to one of the sheet pans until it is all cooked. 

5. Step 5

   Assemble the lasagna: Spread 1 cup of tomato sauce across the bottom of a 9-by-13-inch baking pan, followed by a single layer of grilled zucchini. Next, layer half each of the grated Parmesan, mozzarella and ricotta in dollops. Add another cup of sauce, a layer of zucchini and the rest of the three cheeses. Layer any remaining zucchini planks across the top along with the rest of the sauce.

6. Step 6

   Cover with foil and bake for 30 minutes, then uncover and broil for 3 to 4 minutes, until the top is as charred as you like.  Let sit for 10 minutes and then slice and serve.