Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna w/ rosemary & goat cheese. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Zucchini Lasagna w/ Rosemary & Goat Cheese is something which I’ve loved my whole life.
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! Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons which replace the noodles in this dish. Zucchini lasagna is a fresh take on a classic comfort food dish.
To get started with this particular recipe, we have to first prepare a few components. You can cook zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
- Get 8 medium to large sized zucchini
- Take 3/4 oz rosemary; minced
- Prepare 2 tsp thyme; minced
- Make ready 8 oz goat cheese
- Prepare 6 oz grated parmesan cheese
- Prepare 5 oz shredded parmesan
- Get 1 1/2 cup shredded mozzarella
- Prepare 6 oz baby spinach
- Get 1/2 spanish onion; minced
- Make ready 6 clove garlic; minced
- Take 1 stick butter
- Take 2 tbsp all purpose flour
- Prepare 1 dash nutmeg
- Get 8 cup heavy cream
- Make ready 1 bay leaf
- Take 2 box lasagna noodles; cooked
- Get 1 olive oil; as needed
- Make ready 1 kosher salt and freshly cracked peppercorn melange
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.
Steps to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
- 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
And sans noodles, the emphasis shifts to the best. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. Thin slices of zucchini stand in for noodles in this lasagna. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
So that’s going to wrap this up for this exceptional food zucchini lasagna w/ rosemary & goat cheese recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
