photo by Jennifer Segal

Recipe adapted from Julia Turshen’s Lasagna, as posted on


3 tablespoons extra virgin olive oil
4 cloves garlic
1 box or 12 lasagna noodles
2 – 24 oz. jars spaghetti sauce
1 cup heavy whipping cream
1 cup finely grated Parmesan cheese
1 cup coarsely grated mozzarella cheese
2 large handfuls coarsely chopped fresh basil leaves
1 medium coarsely chopped zucchini



Bring a large pot of water to a rolling boil, lower heat to medium and add lasagna noodles until soft and flexible, approximately 15-20 minutes.

In a large saucepan, warm the olive oil over medium-high head and add the garlic. Stir for about 1 minute before lowering the heat to add tomato sauce and heavy whipping cream. Let simmer for about 15 minutes, then let sit to cool to room temperature.

Preheat oven to 400 degrees F. Ladle a thin layer of sauce to cover the bottom of a 9×13 in. baking dish. Add an overlapping layer of lasagna noodles lengthwise (above 4 noodles). Spoon over just enough sauce to cover the pasta then sprinkle Parmesan cheese, mozzarella, basil, and zucchini to cover the layer. Repeat with another layer of lasagna noodles and continue the process until the top of the baking dish is reached or you run out of noodles. Be sure to end with a layer of noodles and cover it in sauce and cheese only (because the basil and zucchini will burn if they’re directly exposed).

Bake uncovered for 35-40 minutes, until the edges are browned and bubbly. Let cool for 15 minutes to set, then cut and serve.

A minimum of 1 leaf per serving is considered to be a medicinal dose of basil. This recipe that serves 6-8 will provide a lot more than 1 leaf per serving and will be enough to recognize the benefits of the herb.

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