Wednesday, January 24, 2018
Zucchini Mushroom Vegetarian Lasagna
This is a vegetarian dish, with zucchini used instead of pasta for the lasagna
It has mushrooms in it too, easy cheesy good
What you need:
1/2 tablespoon olive oil (for greasing)
2 cups part-skim ricotta
4 medium zucchini
1/3 cup plus 2 tablespoons parmesan (divided)
1/2 cup mozzarella cheese
1- 8 oz package sliced Mushrooms
1/4 cup fresh chives (chopped)
1/4 cup fresh parsley (finely chopped)
2 tablespoons fresh thyme leaves (finely chopped)
1/4 teaspoon freshly grated nutmeg
2 cloves garlic (peeled, finely minced)
1 and 1/2 cups store-bought tomato sauce
2 tablespoons fresh basil (chiffonade, to garnish)
Kosher salt and freshly ground pepper (to taste)
How to Make it:
Preheat the oven to 375ºF. Lightly grease a 8x12-inch baking dish with olive oil.
Line a medium bowl with a fine mesh sieve and add ricotta. Set aside and allow to sit for 30 minutes.
Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center. Discard the center or reserve for another use. Place strips on a paper towel, sprinkle lightly with salt and set aside.
Gently gather the cheesecloth around the ricotta and squeeze out any excess liquid.
In a medium bowl, add ricotta, 1/3 cup parmesan, mozzarella,, egg, chives, parsley, thyme, nutmeg and garlic. Season with salt and pepper and stir until fully combined. Set aside for 8-10 minutes.
Blot any excess moisture off of zucchini strips.
In prepared baking dish, add a 1/2 cup of sauce, spread evenly. Place a row of zucchini in bottom of dish, Layer cheese mixture over zucchini, then layer mushrooms. Another layer of zucchini, cheese and mushrooms. Pour remaining tomato sauce over zucchini. Transfer to oven and bake for 20-25 minutes or until zucchini is al dente.
Garnish with remaining parmesan and basil and serve.