Roasted Red Pepper Lasagna with Zuccs & Pesto - HAPPY VEG

Ingredients

• 2 1/2 Tbsp. Unsalted Butter, divided
• 2 Tbsp. EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, diced
• 3 cloves Garlic, crushed
• 1 Tbsp. Tomato Paste
• 1 Tbsp. Pepperoncini In Oil
• 1/2 C White Wine
• 796ml San Marzano Tomatoes
• 500ml Roasted Red Peppers
• 1/4 C Roasted Red Pepper Liquid
• Handful Fresh Basil
• 1/2 C Whipping Cream, room temp
• 1/2 Tsp. Dried Oregano
• 1/2 Tsp. + Sea Salt
• 560ml Full Fat Ricotta
• 1 Large Free-Range Egg
• 1/2 C Pizza Mozzarella, shredded
• 1/4 C Grana Padano, shredded
• 2 cloves Garlic, crushed & minced
• 1 Lemon, zested
• 1/4 C Fresh Parsley, chopped
• A Few Dashes Nutmeg
• 5 Large Zucchinis
• Vegetable Oil For Frying
• 2x 360g Fresh lasagna Sheets
• Prepared Pesto
• 2 1/2 C Pizza Mozzarella, shredded
• Fresh Basil, Fresh Parsley, Grana Padano - Garnish