Recipe: Perfect 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.

A delicious zucchini lasagna recipe with vegetables instead of noodles for a gluten-free healthy meal idea with hidden vegetables. I even used frozen zucchini that we had from last year's garden, so I wasn't sure the texture would be great… but to my surprise, it turned out excellent. 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. You can cook 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. You need 8 medium of to large sized zucchini.
2. It's 3/4 oz of rosemary; minced.
3. You need 2 tsp of thyme; minced.
4. Prepare 8 oz of goat cheese.
5. Prepare 6 oz of grated parmesan cheese.
6. It's 5 oz of shredded parmesan.
7. Prepare 1 1/2 cup of shredded mozzarella.
8. Prepare 6 oz of baby spinach.
9. It's 1/2 of spanish onion; minced.
10. Prepare 6 clove of garlic; minced.
11. You need 1 stick of butter.
12. You need 2 tbsp of all purpose flour.
13. You need 1 dash of nutmeg.
14. You need 8 cup of heavy cream.
15. Prepare 1 of bay leaf.
16. You need 2 box of lasagna noodles; cooked.
17. It's 1 of olive oil; as needed.
18. Prepare 1 of kosher salt and freshly cracked peppercorn melange.

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. Rosemary Chicken Lasagna with creamy béchamel sauce and mushrooms --and a surprising way to use egg roll wrappers instead of pasta, when in a pinch! Rosemary Chicken Lasagna with creamy Béchamel Sauce …and a little tip on how to make this lighter and faster when pressed for time!

Zucchini Lasagna w/ Rosemary & Goat Cheese instructions

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.

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. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time, and so this healthy, low-carb zucchini lasagna was born. For the record, my family is Italian, and we really.

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