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This is a beautiful vegetarian lasagna which replaces
the pasta with thin ribbons of zucchini
Zucchini Lasagna
The
Sauce
1 tablespoon olive oil
1/2 medium yellow onion, small dice
1 medium garlic clove, finely chopped
1/8 teaspoon red pepper flakes
1 (14.5-ounce) can tomato sauce
1 tablespoon capers
1/2 teaspoon kosher salt, plus more for seasoning
1 pound large-curd cottage cheese
1 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
The Vegetables
1 1/2 pounds zucchini, ends trimmed and sliced
lengthwise 1/4 inch thick
3 tablespoons olive oil
1 3/4 pounds cremini mushrooms, stems trimmed
and sliced 1/4 inch thick
Kosher salt
Freshly ground black pepper
8 ounces frozen artichoke hearts, thawed,
patted dry with paper towels, and coarsely chopped
1 tablespoon all-purpose flour
1 pound shredded whole-milk mozzarella cheese
(about 4 cups)
TIME TO COOK
The Sauce
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
vegetables.
The Filling
Combine all of the ingredients in a medium
bowl; set aside.
The Vegetables
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!
This sounds so good! I am going to order that catalog! Thanks for joining Tasty Tuesday!
ReplyDeleteThis looks and sounds delicious Estelle. Thank you for sharing the recipe!
ReplyDelete