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We hope you got benefit from reading it, now let’s go back to zucchini lasagna w/ rosemary & goat cheese recipe. You can cook zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to cook Zucchini Lasagna w/ Rosemary & Goat Cheese:
- Take 8 medium to large sized zucchini
- Use 3/4 oz rosemary; minced
- Prepare 2 tsp thyme; minced
- Get 8 oz goat cheese
- Take 6 oz grated parmesan cheese
- Take 5 oz shredded parmesan
- Use 1 1/2 cup shredded mozzarella
- Use 6 oz baby spinach
- You need 1/2 spanish onion; minced
- Take 6 clove garlic; minced
- Get 1 stick butter
- You need 2 tbsp all purpose flour
- Get 1 dash nutmeg
- Take 8 cup heavy cream
- Get 1 bay leaf
- Prepare 2 box lasagna noodles; cooked
- Provide 1 olive oil; as needed
- Get 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
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