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Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta!
Alright, don’t linger, let’s approach this zucchini lasagna w/ rosemary & goat cheese menu with 18 elements which are absolutely easy to acquire, and we have to process them at the very least through 18 measures. You should devote a while on this, so the resulting food could be perfect.
Composition - Zucchini Lasagna w/ Rosemary & Goat Cheese:
- Get 8 medium of to large sized zucchini
- Need 3/4 oz - rosemary; minced
- Need 2 tsp thyme; minced
- Take 8 oz goat cheese
- Make ready 6 oz of grated parmesan cheese
- Need 5 oz for shredded parmesan
- Require 1 1/2 cup for shredded mozzarella
- Make ready 6 oz for baby spinach
- Prepare 1/2 for spanish onion; minced
- Prepare 6 clove - garlic; minced
- Provide 1 stick of butter
- Take 2 tbsp - all purpose flour
- Make ready 1 dash for nutmeg
- Give 8 cup heavy cream
- Require 1 - bay leaf
- Provide 2 box - lasagna noodles; cooked
- Require 1 for olive oil; as needed
- Need 1 - kosher salt and freshly cracked peppercorn melange
This lasagna uses zucchini in place of pasta thereby reducing calories. This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. This Zucchini Lasagna is healthy recipe, using zucchini slices instead of noodles. This low-carb and keto dish is NOT watery, and tastes amazing!
Zucchini Lasagna w/ Rosemary & Goat Cheese how to cook:
- Heat butter on medium-low heat in a sauce pot. When butter browns, add onions with a pinch of salt and pepper.
- Add a pinch of the thyme and rosemary.
- Sweat for two minutes before adding garlic.
- Heat heavy cream in a seperate sauce pot.
- When garlic is fragrant and onions are caramelized, add flour one tablespoon at a time, while stirring. Cook for 1-2 minutes to cook out flour taste.
- Slowly add warm cream to the onion mixture while whisking.
- Add herbs, grated parmesan, and dried spices. Whisk to incorporate. Add bay leaf.
- Allow sauce to reduce on medium-low heat while zucchini cooks.
- Trim ends of zucchini. Slice in fourths lengthwise. This is easiest to do by keeping a sharp chefs knife parallel to the cutting board while slicing.
- Toss with oil in a large mixing bowl or simply drizzle over the top. Season with salt and pepper. Bake at 400° for approximately 10-15 minutes or until zucchini is caramelized and tender.
- Spray a casserole dish with non-stick cooking spray. Discard bay leaf. Ladle enough sauce to cover the bottom. Cover with lasagna noodles. Layer zucchini over the noodles. Sprinkle 1/3 of the shredded parmesan and goat cheese. Ladle enough sauce to cover.
- Layer noodles. Top with all the spinach. Spread out and press down firmly. Sprinkle 1/3 of the shredded parmesan and goat cheese on top. Ladle enough sauce to cover.
- Cover with noodles. Spread out remaining zucchini. Top with remaining shredded parmesan and goat cheese. Ladle enough sauce to cover.
- Cover with noodles. Ladle enough sauce to cover. Top with shredded mozzarella.
- Tip: Combine spinach and second layer of zucchini together if your casserole dish is not tall enough.
- Cover and bake 15 minutes at 350°. Uncover and bake approximately another 5-10 minutes until cheese is golden brown and bubbly.
- Garnish with parsley and grated parmesan.
- Variations; Ricotta, lemon, shallots, caramelized onions, squash, sweet potatoes, celery, carrots, cream cheese, celery root, potatoes, sage, basil, grilled veggies, bacon, prosciutto, arugala, "oven ready" noodles
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. A delicious zucchini lasagna recipe with vegetables instead of noodles for a gluten-free healthy meal idea with hidden vegetables. My husband had been requesting pasta for a long time, and I've been meaning to experiment with a good grain-free lasagna recipe. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having watermelon for dinner that night instead. To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles.
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