Serves 4–6

4–5 medium zucchini, sliced lengthwise using a mandoline, ⅛ inch thick

Kosher salt

½ cup freshly grated mozzarella 

4 ounces fresh goat cheese

For Ramp Pesto:

1 cup chopped ramps, leaves only (reserve bulbs)

½ cup basil leaves

¼ cup toasted walnuts

1 small garlic clove

½ cup finely grated Parmesan

¾ cup extra virgin olive oil

2 tablespoons lime juice

½ teaspoon kosher salt 

For Mushroom Filling:

12 ounces lion’s mane mushrooms, shredded by hand

Reserved ramp bulbs, thinly sliced

2 tablespoons olive oil

4 cups chopped spinach

1 cup finely grated Parmesan, divided in half 

1 cup fresh parsley leaves, chopped

Zucchini Lasagna with ramp pesto, goat cheese, Lion’s Mane mushrooms, spinach & parsley

Heat oven to 400°F convection and lightly oil an 8- by 11-inch baking dish.

Lay zucchini slices on towels, season lightly with salt, and let rest for 30 to 45 minutes. Pat dry thoroughly.*

To make pesto: Pulse ramp leaves, basil, nuts, garlic and Parmesan in a food processor. With the motor running, stream in olive oil until smooth but textured. Season with lime juice and salt. Set aside.

To make mushroom filling: Heat olive oil in a wide skillet over medium heat. Add the mushrooms and cook until golden, 3–4 minutes. Add ramp bulbs, season with a sprinkle of salt and black pepper, and cook 2–3 minutes more. Combine the mushrooms and ramps with the raw chopped spinach, ½ cup of Parmesan, and the parsley leaves. Toss thoroughly so that the spinach becomes mostly wilted. Set aside.  

To assemble: Spread a thin layer of the pesto in baking dish, then add a single layer of zucchini slices. Spread ¼ of the mushroom mixture, then add a thin layer of crumbled goat cheese, drizzle ¼ of the pesto and sprinkle with Parmesan. Repeat in this order to complete the layers. Repeat 3 to 4 times, topping it with the mozzarella and remaining Parmesan.

Bake uncovered for 25 to 30 minutes, until bubbling and lightly golden. Rest 15 minutes before serving. When serving, drizzle with high-quality olive oil and garnish with fresh Italian flat-leaf parsley leaves. 

*Salting the zucchini is essential—it draws out excess moisture and ensures a clean, sliceable lasagna.