To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
April 1, 2014
ZUCCHINI LASAGNA....INSPIRED BY A FREE GARDEN GUIDE FOR COOKS!
Heat the oven to 375°F and arrange the racks to
divide it into thirds.
Heat the oil in a medium saucepan over medium
heat until shimmering. Add the onion, season with salt, and cook, stirring
occasionally, until softened and just beginning to brown, about 6 minutes. Add
the garlic and pepper flakes and cook, stirring occasionally, until fragrant,
about 1 to 2 minutes.
Add the tomato sauce, capers, and measured
salt, stir to combine, and bring to a boil. Reduce the heat to medium low and
simmer until the flavors meld and the sauce has slightly thickened, about 10
minutes. Remove from the heat. Meanwhile, make the filling and cook the
Combine all of the ingredients in a medium
bowl; set aside.
Place the zucchini slices in a single layer on
2 baking sheets, overlapping the slices slightly as needed. Roast until
softened and pliable, about 10 to 15 minutes. Place the baking sheets on wire
racks and set aside to cool. Move the upper rack to the middle of the oven.
Heat 1 tablespoon of the oil in a large frying
pan over medium-high heat until shimmering. Add half of the mushrooms, season
with salt and pepper, and cook, stirring rarely, until golden brown, about 6
minutes. Transfer to a large bowl. Add another tablespoon of the oil to the pan
and repeat with the remaining mushrooms.
Add the remaining tablespoon of oil to the pan
and heat over medium-high heat until shimmering. Add the artichoke hearts,
season with salt and pepper, and cook, stirring occasionally, until lightly
browned, about 4 minutes. Transfer to the bowl with the mushrooms. Sprinkle the
flour over the vegetables and toss to evenly coat.
BRINGING IT TOGETHER
Add 1 1/4 cups of the sauce to the
mushroom-artichoke mixture and toss to evenly coat; set aside.
Spread the remaining tomato sauce in a thin
layer over the bottom of a 13-by-9-inch baking dish.
Scatter a quarter of the mushroom-artichoke
mixture over the sauce in an even layer. Evenly place a quarter of the zucchini
slices in a single layer over the mixture. Using a small spoon, dollop a third
of the cottage cheese filling evenly over the zucchini and flatten the dollops
with the back of the spoon (the filling will spread out more as it cooks).
Evenly sprinkle a quarter of the mozzarella over the cottage cheese filling.
Make 2 more layers of the mushroom-artichoke
mixture, zucchini slices, cottage cheese filling, and mozzarella. Make a final
layer with the remaining zucchini slices, then the mushroom-artichoke mixture,
and finally the mozzarella (switching up the order keeps the zucchini from
burning under the cheese).
Bake uncovered until the sauce is bubbling
around the edges and the top is browned, about 40 minutes. Remove the pan to a
wire rack and let cool for 30 minutes before slicing.
I am joining Tasty Tuesday.....more fabulous cooking ideas!