Vegetarisk lasagne mozzarella zucchini

Allow to cool. If using fresh tomatoes, deseed the tomatoes if you wish remove the skins.

Vegetarian Lasagna with Zucchini Smoked Mozzarella and Béchamel

Bring the tomatoes to a boil and add the minced garlic, chopped basil, crushed fennel seeds, ground oregano, olive oil, sugar, and salt to taste. Simmer until thick and reduced may take up to an hour. It's important to use a thick lasagna sauce in this recipe because the lasagna can otherwise be on the soupy side without the pasta to soak up the extra liquid as it bakes. In a large skillet or wok, heat 2 Tbsp olive oil and sauté the onions for 3 to 4 minutes. Add the mushrooms and continue cooking. Once the mushrooms are soft, add the chopped swiss chard. When the chard is cooked, remove from heat and drain any juices save these for great soup stock. Add 2 Tbsp flour to the mixture and mix well to incorporate. Oil a 9 x 13 inch lasagna dish and spread about one third of your sauce on the bottom. Add a layer of roasted zucchini to cover the tomato sauce. Add the ricotta and parmesan cheese mixture and spread evenly. Add another layer of zucchini slices.

Add a second round of tomato sauce and spread evenly, followed by the vegetable mixture and half of the shredded mozzarella cheese. Add a last layer of zucchini slices followed by the third and last round of tomato sauce. Meanwhile, this recipe subs zucchini for the pasta. Don't worry — the recipe still keeps the same amazing taste that you know and love, but it's just a little bit healthier than eating it with the pasta layers. Recipe developer Kristen Carli came up with this incredible recipe that is sure to hit the spot. When asked why she loves this recipe so much, she gave what we think is the perfect answer: "I love that this is a veggie-packed gluten-free option for lasagna," Carli raves. Ready to get started? If so, head to the store, and grab all of the ingredients you will need to whip this lasagna together.

Zucchini Lasagna With Dairy-Free Mozzarella

Start with a few zucchini — four to be exact. Like most other recipes, this one also requires salt and pepper. Double-check your cupboard ahead of time in case you already have some. Then, head over to the cheese aisle and get ricotta, grated Parmesan, and mozzarella.

Zucchini Lasagna Recipe | Vegetarian Recipes | PBS Food

You will also need some basil. Of course, you will also need to get some marinara sauce. Since you will need to use an oven to bake this tasty dish, the first thing you should do is preheat it. This recipe requires a cooking temperature of F. Then, grab your zucchini and wash them. As a reminder, you should also remove the stems ahead of time. Using a Y-shaped vegetable peeler, peel the zucchini lengthwise to form several long strips. Most of this recipe just requires making layer after layer, and in our opinion, it's fun and mindless work. Take out a 9xinch baking dish and start layering your ingredients. Begin with ½ a jar of marinara sauce as the bottom layer.

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This makes a nice base and sets the tone for the rest of the recipe. Then, take the sliced zucchini and add two layers — one on top of the other. Finally, sprinkle the top of the zucchini with a little bit of salt and pepper. Now, take out a medium-sized bowl and mix your cheese filling. Start with the ricotta, then add the Parmesan cheese and the basil. Using a spoon, mix well to combine everything together.