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

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

Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Zucchini Lasagna w/ Rosemary & Goat Cheese is something that I have loved my entire 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! 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 must prepare a few ingredients. You can cook zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you can achieve it.

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

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

This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to.

So that’s going to wrap this up for this special food zucchini lasagna w/ rosemary & goat cheese recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!