Ingredients (19)
For that sauce:
- 1 tablespoon essential olive oil
- 1/2 medium yellow onion, small dice
- 1 medium garlic clove 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 much more for seasoning
For that filling:
- 1 pound large-curd cottage type cheese
- 1 cup finely grated Mozzarella dairy product (about 3 ounces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
For that vegetables:
- 1 1/2 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick
- 3 tablespoons essential olive oil
- 1 3/4 pounds cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- Kosher salt
- Freshly ground pepper
- 8 ounces frozen artichoke hearts, thawed, patted dry with sponges, and coarsely chopped
- 1 tablespoon all-purpose flour
To put together:
- 1 pound shredded whole-milk mozzarella cheese (about 4 cups)
Summary
This noodleless vegetarian lasagna replaces the pasta with thin ribbons of zucchini, roasted for around fifteen minutes first to ensure that they're from.
This noodleless vegetarian lasagna replaces the pasta with thin ribbons of zucchini, roasted for around fifteen minutes first to ensure that they're from watering lower the dish. Create a quick tomato sauce flavored with capers, then mix cottage type cheese with Parmesan for any creamy filling. When your sauce and filling are prepared, just saut mushrooms and artichoke hearts, then toss all of them with flour to assist thicken the lasagna sauce because it bakes. To put together, simply scatter the vegetables with some mozzarella between your layers of zucchini, filling, and sauce for any hearty, vegetable-packed meal with no load of carbs.
Things to buy. We prefer zucchini squash over yellow or crookneck squash because it’s hearty enough to endure roasting without failing or sticking with the baking sheet.
Strategy: For any gluten-free lasagna, substitute 1 1/2 teaspoons of ground arrowroot or corn starch for that flour.
This recipe was featured included in our lasagna recipe slideshow .
Ingredients (23)
For that sauce:
- 1 tablespoon essential olive oil
- 1/2 medium yellow onion, small dice
- 1 medium garlic clove 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 much more for seasoning
For that filling:
- 1 pound large-curd cottage type cheese
- 1 cup finely grated Mozzarella dairy product (about 3 ounces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
For that vegetables:
- 1 1/2 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick
- 3 tablespoons essential olive oil
- 1 3/4 pounds cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- Kosher salt
- Freshly ground pepper
- 8 ounces frozen artichoke hearts, thawed, patted dry with sponges, and coarsely chopped
- 1 tablespoon all-purpose flour
To put together:
- 1 pound shredded whole-milk mozzarella cheese (about 4 cups)
Instructions
For that sauce:- 1 Heat the oven to 375°F and arrange the racks to split it into thirds.
- 2 Heat the oil inside a medium saucepan over medium heat until shimmering. Add some onion, season with salt, and prepare, stirring from time to time, until softened and merely starting to brown, about 6 minutes. Add some garlic clove and pepper flakes and prepare, stirring from time to time, until aromatic, about one to two minutes.
- 3 Add some tomato sauce, capers, and measured salt, stir to mix, and produce to some boil. Lessen the heat to medium low and simmer before the flavors meld and also the sauce has slightly thickened, about ten minutes. Remove in the heat. Meanwhile, result in the filling and prepare the vegetables.
- 1 Combine all the ingredients inside a medium bowl put aside.
- 1 Put the zucchini slices in one layer on 2 baking sheets, overlapping the slices slightly when needed. Roast until softened and pliable, about ten to fifteen minutes. Put the baking sheets on wire racks and hang aside to awesome. Slowly move the upper rack to the center of the oven.
- 2 Heat 1 tablespoon from the oil inside a large fry pan over medium-high temperature until shimmering. Add 1 / 2 of the mushrooms, season with pepper and salt, and prepare, stirring rarely, until golden brown, about 6 minutes. Transfer to some large bowl. Add another tablespoon from the oil towards the pan and repeat using the remaining mushrooms.
- 3 Add some remaining tablespoon of oil towards the pan as well as heat over medium-high temperature until shimmering. Add some artichoke hearts, season with pepper and salt, and prepare, stirring from time to time, until gently browned, about 4 minutes. Transfer towards the bowl using the mushrooms. Sprinkle the flour within the vegetables and toss to evenly coat.
- 1 Add 1 1/4 glasses of the sauce towards the mushroom-artichoke mixture and toss to evenly coat put aside.
- 2 Spread the rest of the tomato sauce inside a thin layer over the foot of a 13-by-9-inch baking dish.
- 3 Scatter one fourth from the mushroom-artichoke mixture within the sauce within an even layer. Evenly convey a quarter from the zucchini slices in one layer within the mixture. Utilizing a small spoon, dollop another from the cottage type cheese filling evenly within the zucchini and flatten the dollops with the rear of the spoon (the filling will disseminate more because it cooks). Evenly sprinkle one fourth from the mozzarella within the cottage type cheese filling.
- 4 Make 2 more layers from the mushroom-artichoke mixture, zucchini slices, cottage type cheese filling, and mozzarella. Create a final layer using the remaining zucchini slices, then your mushroom-artichoke mixture, and lastly the mozzarella (switching in the order keeps the zucchini from burning underneath the cheese).
- 5 Bake uncovered before the sauce is bubbling round the edges and also the top is browned, about 40 minutes. Take away the pan to some wire rack and let awesome for half an hour before slicing.