Summer Zucchini Lasagna

Directions

1. Chive-Basil Oil
2. Heat a large, sided saute pan over medium heat. Add the four tablespoons of butter and slowly heat up, stirring occasionally, until the butter begins to froth and brown.
3. While the butter browns, smash and peel your garlic and slice your shallots into quarters. If you're using really large shallots, cut the quarters in half.
4. Once the butter has browned, add quarter cup of the olive oil, the garlic and shallots, turn the heat down to medium low, and cook, stirring frequently, until the garlic and shallots soften and turn brown. Taste the aromatics - they should be soft and not as sharp tasting as when they're raw. This may take 5-10 minutes; do not let it burn.
5. Turn the heat down to low. Using a slotted spoon, place the garlic and shallots into a 2 cup glass container or blender. Add a half cup of oil to the container with the basil and chives. Blend (with an immersion blender if you have it or a regular blender) until somewhat smooth. Add the sugar and vinegar, as well as the final quarter cup of oil and blend until almost completely smooth. Set aside.

1. Deconstructed Lasagna
2. Put your zucchini in the pan (that still has the leftover oil from sauteing the shallots and garlic in it), generously salt and pepper, and turn the heat back up to medium. Pan cook for 10-15 minutes or until soft and sweating.
3. Add half cup of the chive-basil oil to the pan with the zucchini, crank the heat up to medium high, and cook another 10 minutes or so, until the zucchini begins to brown a little bit.
4. While you are cooking the zucchini, heat a pot of salted water until boiling. Cook your lasagna noodles, drain them and then lay them flat.
5. Divide the zucchini mixture evenly among the middle third of the lasagna noodles. Top the zucchini with a generous spoonful of ricotta and two basil leaves. Fold/wrap them shut and then drizzle with some of the oil left in the zucchini pan. Sprinkle with some cherry tomatoes, salt and pepper.