Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, zucchini lasagna w/ rosemary & goat cheese. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Zucchini Lasagna w/ Rosemary & Goat Cheese is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare 8 medium to large sized zucchini
- Prepare 3/4 oz rosemary; minced
- Take 2 tsp thyme; minced
- Prepare 8 oz goat cheese
- Make ready 6 oz grated parmesan cheese
- Make ready 5 oz shredded parmesan
- Make ready 1 1/2 cup shredded mozzarella
- Prepare 6 oz baby spinach
- Make ready 1/2 spanish onion; minced
- Make ready 6 clove garlic; minced
- Make ready 1 stick butter
- Make ready 2 tbsp all purpose flour
- Make ready 1 dash nutmeg
- Get 8 cup heavy cream
- Take 1 bay leaf
- Prepare 2 box lasagna noodles; cooked
- Take 1 olive oil; as needed
- Take 1 kosher salt and freshly cracked peppercorn melange
Instructions to make Zucchini Lasagna w/ Rosemary & Goat Cheese:
- Heat butter on medium-low heat in a sauce pot. When butter browns, add onions with a pinch of salt and pepper.
- Add a pinch of the thyme and rosemary.
- Sweat for two minutes before adding garlic.
- Heat heavy cream in a seperate sauce pot.
- 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.
- Slowly add warm cream to the onion mixture while whisking.
- Add herbs, grated parmesan, and dried spices. Whisk to incorporate. Add bay leaf.
- Allow sauce to reduce on medium-low heat while zucchini cooks.
- 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.
- 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.
- 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.
- 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.
- Cover with noodles. Spread out remaining zucchini. Top with remaining shredded parmesan and goat cheese. Ladle enough sauce to cover.
- Cover with noodles. Ladle enough sauce to cover. Top with shredded mozzarella.
- Tip: Combine spinach and second layer of zucchini together if your casserole dish is not tall enough.
- Cover and bake 15 minutes at 350°. Uncover and bake approximately another 5-10 minutes until cheese is golden brown and bubbly.
- Garnish with parsley and grated parmesan.
- 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
So that’s going to wrap it up for this special food zucchini lasagna w/ rosemary & goat cheese recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
