Lasagna with ZucchiniPosted: May 20, 2014
Lasagna is the quintessential comfort food. And when you want comfort food, it doesn’t matter if it’s winter (the perfect weather for lasagna) or the start-up of summer. Since I found this recipe in my June issue of Cooking Light, I felt it was the Food Gods way of telling me I need to make this. Stat! While midst of cooking, I realized it is the perfect remake of the perfect comfort food. The zucchini and squash hold up well in place of Italian sausage or any other meat. I found myself not even missing the meat. Also, the sauce was not heavy, but so flavorful and rich. The next day when I reheated for lunch, I did notice the zucchini and squash had a stronger flavor, but it still was very good and a meal that will make it to my rotation. PS – This meal takes a LONG time to pull together, definitely keep for the weekend or when you have some additional time.
2 Tbs olive oil
3 cups julienne-cut zucchini
2 cups julienne-cut yellow squash
1½ Tbs chopped fresh thyme
6 garlic cloves, thinly sliced (this is where I cheated, b/c I always have to cheat. I used pre-chopped garlic)
¾ tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
1 cup low-fat ricotta cheese
¼ cup water from fresh mozzarella container
4 oz fresh mozzarella cheese
2½ oz grated fresh Parmesan
1 (9 oz) package refrigerated fresh lasagna noodles (Our market did not carry this and I don’t care of the No Boil variety, that is until I found Delverde Ondine Instant Egg Lasagna. Unlike our American brands, it did not take doughy or uncooked to me. Certainly will use again and again!)
Preheat oven to 375°.
Heat large skillet over medium-high heat. Add olive oil to pan and swirl to coat. Add zucchini, squash, time, and garlic; sauté 5 minutes. Stir in ½ tsp salt and ¼ tsp pepper. Remove zucchini mixture from pan and cool.
Combine remaining ¼ tsp each of salt and pepper, ricotta, mozzarella water, and mozzarella in food processor or blender. Pulse until smooth. Combine ½ cup ricotta mixture and ½ cup Parmesan.
Coat 8″ baking dish with cooking spray; arrange 2 noodles, trimming to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the rocotta-Parmesan mixture. Cover dish with foil and back for 30 minutes. Uncover and bake additional 15 minutes.
Turn broiler to high. Sprinkle lasagna with remaining 2 Tbs parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes.
Wine Pairing Suggestions:
Hands-On time: 20 minutes; Total: 65 minutes