August 5, 2012

Zucchini and Portobello Mushroom Lasagna

I am usually not a fan of vegetable lasagnas so I was hoping this recipe would change my mind. While the flavor of the lasagna was very good (be sure to use a good marinara sauce such as I found there was not enough vegetables overall and not enough variety of vegetables. However, I liked the recipe enough that I would make it again, adding some summer squash, eggplant and more mushrooms. Get creative and enjoy!

2 tbsp of olive oil, divided
3 zucchini, sliced lengthwise thin (about 1/8")
2 portobello mushroom caps, "gills" scraped out and sliced into 1/4" pieces
1 15-oz container ricotta cheese
1 eggs, lightly beaten
1/2 small yellow onion, diced
2 cloves garlic, minced
32-oz marinara sauce
6 no-boil lasagna noodles
8 oz grated Mozzarella cheese + 2 oz Asiago cheese
1 tsp salt, divided
1/4 tsp pepper

Preheat oven to 375 degrees.

Heat about a teaspoon of olive oil in a large non-stick skillet over high heat. Add a single layer of sliced zucchini in the skillet and saute until well browned on both sides. Remove and place squash on paper towels while you saute the rest of the sliced zucchini. When all the zucchini has been browned, place the portobello mushrooms in the skillet and saute until tender. Place all vegetables in a large bowl and sprinkle generously with 1/2 tsp salt. Set aside. Add the remaining olive oil to the hot pan. Add the minced onion and garlic and saute for about 4 minutes. Add the pasta sauce and a little sea salt to taste. Stir well.

Combine the ricotta cheese, 1/2 tsp salt, pepper and the egg in a medium bowl. Whisk together until well combined.
Place about a cup of the pasta sauce at the bottom of a 9 x 9" dish. Then on top, lay three no-boil lasagna noodles flat. Follow this half of the veggie mixture, 3/4 cup of the ricotta mixture, 3/4 cup of marinara sauce and a sprinkle of the mozzarella and Asiago cheese blend. Lay another three noodles on top of that and repeat the process. On top, drizzle remaining marinara sauce and the rest of the mozzarella and Asiago cheese.

Cover pan loosely with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes until golden brown and bubbly. Let lasagna set for 15-20 minutes before serving.

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