Zucchini Lasagna with Greens and Fontina
Ingredients
- 2 Tablespoons olive oil
- 2 medium zucchini, finely diced
- 2 medium shallots, thinly sliced
- Sea salt, to taste
- 5 Ounces baby arugula
- 2 Cups basil leaves
- 2 Cups marinara sauce
- 12 no-boil lasagna noodles
- 1/4 Pound fontina, coarsely grated
- 1/4 Pound fresh ricotta
- 1/2 Pound mozzarella, diced
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