Recipe of Ultimate Zucchini Lasagna w/ Rosemary & Goat Cheese

Zucchini Lasagna w/ Rosemary & Goat Cheese. 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.

This lasagna uses zucchini in place of pasta thereby reducing calories. Try this fettuccine made with squash and flavored with Rosemary oil. This zucchini lasagna recipe uses zucchini two ways!

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, zucchini lasagna w/ rosemary & goat cheese. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Zucchini Lasagna w/ Rosemary & Goat Cheese is something which I have loved my entire life. They're nice and they look wonderful.

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 begin with this particular 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 it.

The ingredients needed to make Zucchini Lasagna w/ Rosemary & Goat Cheese:

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

Zucchini is blended into the creamy filling This is no ordinary zucchini lasagna recipe! Of course, it's vegetarian, so you won't find any meat My boyfriend and I enjoy this with a salad, some fresh rosemary bread and wine. Best Vegan Lasagna recipe with zucchini, lentils and gluten-free creamy cashew béchamel sauce. This Best Vegan Lasagna is just made of healthy ingredients, such as zucchini, red lentils, tomato sauce, vegan cashew béchamel sauce, and some noodles.

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.

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. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. This tasty lasagna recipe can be eaten immediately or frozen to enjoy on a night where you just don't feel like making dinner. As a bonus, we put turkey and zucchini in our recipe to sneak in some extra protein and a serving of veggies.

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