Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna w/ rosemary & goat cheese. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Zucchini Lasagna w/ Rosemary & Goat Cheese is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
- Get 8 medium to large sized zucchini
- Take 3/4 oz rosemary; minced
- Get 2 tsp thyme; minced
- Get 8 oz goat cheese
- Prepare 6 oz grated parmesan cheese
- Take 5 oz shredded parmesan
- Take 1 1/2 cup shredded mozzarella
- Make ready 6 oz baby spinach
- Make ready 1/2 spanish onion; minced
- Get 6 clove garlic; minced
- Take 1 stick butter
- Take 2 tbsp all purpose flour
- Make ready 1 dash nutmeg
- Prepare 8 cup heavy cream
- Make ready 1 bay leaf
- Take 2 box lasagna noodles; cooked
- Take 1 olive oil; as needed
- Make ready 1 kosher salt and freshly cracked peppercorn melange
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 lasagna uses zucchini in place of pasta thereby reducing calories. 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. 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:
- 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
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. 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 is a delicious way to enjoy the lasagna flavor you love, without the noodles.
So that’s going to wrap this up with this special food zucchini lasagna w/ rosemary & goat cheese recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
