Zucchini Lasagna
INGREDIENTS
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4 tablespoons canola oil
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1/2 small onion, sliced
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2 (28-ounce) cans San Marzano tomatoes
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1 tablespoon salt
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1/2 tablespoon black pepper
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6 fresh basil leaves
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3 cups flour
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1 dozen eggs
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2 teaspoons salt
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1 teaspoon black pepper
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3/4 cups grated Romano cheese
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3 cups canola oil, for frying
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6 zucchini, sliced lengthwise about 1/4-thick
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2 pounds ricotta cheese (homemade or Calabro)
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2 eggs
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1/4 cup chopped fresh parsley
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1 teaspoon salt
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1/2 teaspoon black peeper
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1/2 cup grated Romano cheese
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2 1/2 cups grated fresh mozzarella (for layering)
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8 zucchini flowers
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1 egg, beaten
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Breadcrumbs
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Canola oil, for frying
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