Veggie-Packed Lasagna with a Twist
Ditch the noodles and indulge in a flavorful, low-carb lasagna made with zucchini ribbons, creamy cottage cheese, and savory mushrooms.
The Perfect Zucchini
When choosing zucchini, opt for the hearty variety over yellow or crookneck squash. This ensures it will hold up well to roasting without falling apart or sticking to the baking sheet.
Game Plan
For a gluten-free lasagna, simply substitute 1 1/2 teaspoons of ground arrowroot or cornstarch for the flour. Easy peasy!
The Recipe
Savory Tomato Sauce
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 medium yellow onion, diced, and cook until softened, about 6 minutes. Add 1 medium garlic clove, finely chopped, and 1/8 teaspoon red pepper flakes, and cook for an additional 1-2 minutes. Stir in 1 (14.5-ounce) can tomato sauce, 1 tablespoon capers, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Creamy Cottage Cheese Filling
Combine 1 pound large-curd cottage cheese, 1 cup finely grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Set aside.
Roasted Zucchini and Sauteed Mushrooms
Preheat the oven to 375°F. Place 1 1/2 pounds zucchini, sliced lengthwise, in a single layer on 2 baking sheets. Roast for 10-15 minutes, or until softened and pliable. Meanwhile, heat 3 tablespoons olive oil in a large frying pan over medium-high heat. Add 1 3/4 pounds cremini mushrooms, sliced, and cook until golden brown, about 6 minutes. Add 8 ounces frozen artichoke hearts, thawed and chopped, and cook for an additional 4 minutes. Sprinkle with 1 tablespoon all-purpose flour and toss to coat.
Assembly and Baking
In a 13-by-9-inch baking dish, spread the remaining tomato sauce in a thin layer. Scatter a quarter of the mushroom-artichoke mixture over the sauce, followed by a quarter of the zucchini slices. Dollop a third of the cottage cheese filling over the zucchini, then sprinkle with a quarter of the mozzarella cheese. Repeat the layers two more times, finishing with a layer of zucchini, mushroom-artichoke mixture, and mozzarella. Bake uncovered for 40 minutes, or until the sauce is bubbling and the top is browned. Let cool for 30 minutes before slicing and serving.
Yield: 8-12 servings
Difficulty: Easy
Total Time: 2 hours 10 minutes
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