Recipe of Perfect Zucchini Lasagna w/ Rosemary & Goat Cheese

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Zucchini Lasagna w/ Rosemary & Goat Cheese. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Zucchini Lasagna w/ Rosemary & Goat Cheese Recipe. 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.

You can have Zucchini Lasagna w/ Rosemary & Goat Cheese using 18 ingredients and 18 steps. Here is how you cook it.

Ingredients of Zucchini Lasagna w/ Rosemary & Goat Cheese

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

Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.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.And sans noodles, the emphasis shifts to the best.

Zucchini Lasagna w/ Rosemary & Goat Cheese step by step

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.

My husband had been requesting pasta for a long time, and I've been meaning to experiment with a good grain-free lasagna recipe.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 traditional lasagna.

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 recipe is a lighter take on classic lasagna.Your family will love Lasagna with Zucchini—and you'll love that it's a great use for all that summer squash and zucchini.In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.