1 pound zucchini
1/2 cup olive oil
salt and pepper to taste
1/4 cup chopped onion
1 medium carrot, cut into 4 wedges
3 cloves garlic, peeled and minced
1 tablespoon onion powder
1 1/4 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1 teaspoon ground allspice
1 pinch salt
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Bring a large pot of water to simmer.
Cook zucchini and olive oil in microwave for 5 to 6 minutes, or until slightly browned. Drain well.
Pour olive oil mixture into zucchini and carrot layers. Pour into bottom of 8 apple orchard pan. Pour into ricotta cheese shell. Pour spinach over zucchini mixture. Sprinkle with tomatoes. Pour tomatoes over ricotta cheese mixture; cover and refrigerate for 1 hour. Sprinkle with basil while still in liquid.
In a small bowl, whisk together onion powder, rosemary, sage, rosemary and oregano. Top with garlic, onion, rosemary, sage mixture. Let stand in refrigerator for 2 to 3 hours, stirring occasionally.
In a medium bowl, blend pasta with 1/2 cup olive oil, salt, pepper and water. Cover and refrigerate for 30 minutes, stirring occasionally. Serve in a large pot with warmed water.
In a small bowl, mix eggs, egg yolks, olive oil, salt, salt, pepper and 1/4 cup chopped onion. Pour mixture over zucchini mixture. Cover pan and chill overnight, stirring occasionally.
Before serving, stir together tomato soup, ricotta cheese, spinach and tomato soup mixture. Spoon over zucchini mixture.