The Column of Life

This is one of my all time favorites. It's perfect to cook if for that special someone, especially if you're cooking in your underwear. Trust me, they'll come back for more. Zucchini Pesto Lasagna Lasagne, 250 grams/one half pound, cooked al dente Pesto, one cup Ricotta, fresh, 500 grams, one pound Yogurt, non fat, plain, one half cup Zucchini, six medium or eight small Tomatoes, San Marzano, 28 ounces, crushed 3 cloves Garlic, three cloves, peeled and chopped Olive Oil, two tablespoons Salt, Pepper Parmigiano-Reggiano cheese, grated Eggs, two Basil leaves, eight to ten, in julienne strips Pre-heated oven, 400F 1. Sauté garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes. 2. Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips. 3. Combine pesto, ricotta, eggs, and yogu...