Recipe: Appetizing Zucchini Lasagna w/ Rosemary & Goat Cheese

Zucchini Lasagna w/ Rosemary & Goat Cheese. A&W Root Beer e Cream Soda. Are you looking for what is zucchini? Information about what is zucchini Spray a casserole dish with non-stick cooking spray.

This zucchini lasagna was the beginning of a truly beautiful evening. My partner helped grill the zucchini on the bbq as I prepared the sauce (as we do not own a grill pan). As we waited for the lasagna to cook (this thing did take a long time from start to finish) we played cards, had some wine on the balcony and enjoyed each others company while the heavenly smell of lasagna wafted out from. 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. It's 8 medium of to large sized zucchini.
2. Prepare 3/4 oz of rosemary; minced.
3. Prepare 2 tsp of thyme; minced.
4. You need 8 oz of goat cheese.
5. Prepare 6 oz of grated parmesan cheese.
6. It's 5 oz of shredded parmesan.
7. You need 1 1/2 cup of shredded mozzarella.
8. You need 6 oz of baby spinach.
9. Prepare 1/2 of spanish onion; minced.
10. You need 6 clove of garlic; minced.
11. You need 1 stick of butter.
12. Prepare 2 tbsp of all purpose flour.
13. Prepare 1 dash of nutmeg.
14. You need 8 cup of heavy cream.
15. You need 1 of bay leaf.
16. It's 2 box of lasagna noodles; cooked.
17. Prepare 1 of olive oil; as needed.
18. You need 1 of kosher salt and freshly cracked peppercorn melange.

This is the best vegetarian lasagna ever! So much flavor and so delicious! We're heading into a new school year and so you might be stocking up on the make-ahead recipes and getting your meal prep routine down to a science. I don't know about you but I have to plan in advance.

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.

This spinach and zucchini lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles. Josh & Chelsea make eggplant Lasagna w: ground beef & fresh mozzarella. Evenly spread half of meat sauce over zucchini slices. Repeat with another zucchini layer, meat sauce layer, and mozzarella layer.

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