Zucchini Lasagna w/ Rosemary & Goat Cheese
Zucchini Lasagna w/ Rosemary & Goat Cheese

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, zucchini lasagna w/ rosemary & goat cheese. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Zucchini Lasagna w/ Rosemary & Goat Cheese is something which I have loved my entire life. They are nice and they look fantastic.

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! Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness.

To get started with this recipe, we have to prepare a few ingredients. You can cook zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
  1. Make ready 8 medium to large sized zucchini
  2. Make ready 3/4 oz rosemary; minced
  3. Make ready 2 tsp thyme; minced
  4. Get 8 oz goat cheese
  5. Prepare 6 oz grated parmesan cheese
  6. Take 5 oz shredded parmesan
  7. Make ready 1 1/2 cup shredded mozzarella
  8. Make ready 6 oz baby spinach
  9. Prepare 1/2 spanish onion; minced
  10. Get 6 clove garlic; minced
  11. Take 1 stick butter
  12. Get 2 tbsp all purpose flour
  13. Prepare 1 dash nutmeg
  14. Make ready 8 cup heavy cream
  15. Take 1 bay leaf
  16. Take 2 box lasagna noodles; cooked
  17. Make ready 1 olive oil; as needed
  18. Prepare 1 kosher salt and freshly cracked peppercorn melange

It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. 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.

Instructions to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
  1. Heat butter on medium-low heat in a sauce pot. When butter browns, add onions with a pinch of salt and pepper.
  2. Add a pinch of the thyme and rosemary.
  3. Sweat for two minutes before adding garlic.
  4. Heat heavy cream in a seperate sauce pot.
  5. 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.
  6. Slowly add warm cream to the onion mixture while whisking.
  7. Add herbs, grated parmesan, and dried spices. Whisk to incorporate. Add bay leaf.
  8. Allow sauce to reduce on medium-low heat while zucchini cooks.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Cover with noodles. Spread out remaining zucchini. Top with remaining shredded parmesan and goat cheese. Ladle enough sauce to cover.
  14. Cover with noodles. Ladle enough sauce to cover. Top with shredded mozzarella.
  15. Tip: Combine spinach and second layer of zucchini together if your casserole dish is not tall enough.
  16. Cover and bake 15 minutes at 350°. Uncover and bake approximately another 5-10 minutes until cheese is golden brown and bubbly.
  17. Garnish with parsley and grated parmesan.
  18. 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

To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. And sans noodles, the emphasis shifts to the best. A veggie lasagna without the dairy, grains, or fat? It's not only possible; it's delicious! Layers of flavorful tomato sauce, creamy potato béchamel, and baked They're also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.

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