How to Royal Tasty Zucchini Lasagna w/ Rosemary & Goat Cheese

How to Royal Tasty Zucchini Lasagna w/ Rosemary & Goat Cheese Delicious, fresh and tasty.

Zucchini Lasagna w/ Rosemary & Goat Cheese. A&W Root Beer e Cream Soda. Zucchini Lasagna w/ Rosemary & Goat Cheese A Vegetarian Meal That Carnivores Can Enjoy! Zucchini Lasagna w/ Rosemary & Goat Cheese step by step Heat butter on medium-low heat in a sauce pot.

I have rosemary in my garden.

It adds a nice freshness and flavor.

You can use just regular spaghetti sauce or tomato paste if you want it really thick.

You can have Zucchini Lasagna w/ Rosemary & Goat Cheese using 18 ingredients and 18 steps. Here is how you cook that.

Ingredients of Zucchini Lasagna w/ Rosemary & Goat Cheese

1. It’s of to large sized zucchini.

2. You need of rosemary; minced.

3. Prepare of thyme; minced.

4. You need of goat cheese.

5. Prepare of grated parmesan cheese.

6. Prepare of shredded parmesan.

7. It’s of shredded mozzarella.

8. It’s of baby spinach.

9. It’s of spanish onion; minced.

10. It’s of garlic; minced.

11. It’s of butter.

12. Prepare of all purpose flour.

13. Prepare of nutmeg.

14. Prepare of heavy cream.

15. It’s of bay leaf.

16. You need of lasagna noodles; cooked.

17. You need of olive oil; as needed.

18. It’s of kosher salt and freshly cracked peppercorn melange.

Again, you want to keep as much moisture out of this dish as possible.

Because once this starts cooking the zucchini will "sweat" a bit.

It includes zucchini, olive oil, onion, garlic, lean ground beef, mozzarella cheese, ricotta cheese, mushrooms, parmesan cheese, crushed tomatoes, oregano and a few other basics.

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Zucchini Lasagna w/ Rosemary & Goat Cheese step by step

1. Heat butter on medium-low heat in a sauce pot. When butter browns, add onions with a pinch of salt and pepper..

2. Add a pinch of the thyme and rosemary..

3. Sweat for two minutes before adding garlic..

4. Heat heavy cream in a seperate sauce pot..

5. When garlic is fragrant and onions are caramelized, add flour one tablespoon at a time, while stirring. Cook for 1-2 minutes to cook out flour taste..

6. Slowly add warm cream to the onion mixture while whisking..

7. Add herbs, grated parmesan, and dried spices. Whisk to incorporate. Add bay leaf..

8. Allow sauce to reduce on medium-low heat while zucchini cooks..

9. Trim ends of zucchini. Slice in fourths lengthwise. This is easiest to do by keeping a sharp chefs knife parallel to the cutting board while slicing..

10. Toss with oil in a large mixing bowl or simply drizzle over the top. Season with salt and pepper. Bake at 400° for approximately 10-15 minutes or until zucchini is caramelized and tender..

11. Spray a casserole dish with non-stick cooking spray. Discard bay leaf. Ladle enough sauce to cover the bottom. Cover with lasagna noodles. Layer zucchini over the noodles. Sprinkle 1/3 of the shredded parmesan and goat cheese. Ladle enough sauce to cover..

12. Layer noodles. Top with all the spinach. Spread out and press down firmly. Sprinkle 1/3 of the shredded parmesan and goat cheese on top. Ladle enough sauce to cover..

13. Cover with noodles. Spread out remaining zucchini. Top with remaining shredded parmesan and goat cheese. Ladle enough sauce to cover..

14. Cover with noodles. Ladle enough sauce to cover. Top with shredded mozzarella..

15. Tip: Combine spinach and second layer of zucchini together if your casserole dish is not tall enough..

16. Cover and bake 15 minutes at 350°. Uncover and bake approximately another 5-10 minutes until cheese is golden brown and bubbly..

17. Garnish with parsley and grated parmesan..

18. Variations; Ricotta, lemon, shallots, caramelized onions, squash, sweet potatoes, celery, carrots, cream cheese, celery root, potatoes, sage, basil, grilled veggies, bacon, prosciutto, arugala, "oven ready" noodles.

I plant zucchini every year, and we always seem to have more than we can use!

This recipe is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois.

Zucchini Lasagna Recipe photo by Taste of Home.

Toss the zucchini with the olive oil and season to taste with salt and pepper.

Line a baking sheet with parchment paper and top with the slices of zucchini.