I had a lot of fun with this one. This was before I received a very handy pasta maker from my brother, so I rolled out the dough with a wine bottle. Talk about working with your constraints.
The secret to making this recipe a success is making sure the zucchini loses some moisture before it makes its way in to the lasagna, so that it doesn’t ruin the consistency with the excess moisture. You do this by making the zucchini “sweat” most of its water content by slicing it and salting it. Let’s get to it.
Making the zucchini sweat
Start by washing your zucchinis and slicing them longways, thinly, using a mandoline or your finest knife skills. Get a clean cookie sheet and sprinkle some kosher salt. Lay the zucchini slices on the cookie sheet, sprinkle some more kosher salt on top of them, and continue doing this until all of your zucchini slices are salted on both sides. It is important to use kosher salt for this as other types of salt will be completely absorbed by the zucchinis.
Let the zucchinis sweat for 30 minutes to an hour. Drain the run-off liquid occasionally. Then rinse the zucchinis in cold water and lay on dry paper towels. Pat dry and set aside.
Making the pasta dough
2 1/2 cups flour
1/2 tsp. salt
The process for this is super simple. Make a mound of flour on a clean surface and add the salt. Make a well in the middle and place the eggs inside the well, then work them together into a malleable dough. Let the dough rest for 30 minutes. Cut it into 6 pieces and roll using a pasta roller, or simply use a rolling pin (or wine bottle). Try to get each layer to about 1/16 of an inch.
Optional: Boil the pasta layers for 30-60 seconds and then lay flat on a clean surface. You can opt to skip this step and your lasagna will come out a bit more dry and flaky, like a pastry. Try it both ways!
Get a baking dish and start layering alternate layers of the pasta and zucchini. Aim for compact, even layers. Top with tomato sauce. Bake for 30 minutes.
Serve with more tomato sauce and parmesan cheese or crushed cashews.