Steps to Make Ultimate Zucchini Lasagna w/ Rosemary & Goat Cheese

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, zucchini lasagna w/ rosemary & goat cheese. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Zucchini Lasagna w/ Rosemary & Goat Cheese is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Zucchini Lasagna w/ Rosemary & Goat Cheese is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Lasagna w/ Rosemary & Goat Cheese:

1. Make ready 8 medium to large sized zucchini
2. Get 3/4 oz rosemary; minced
3. Get 2 tsp thyme; minced
4. Prepare 8 oz goat cheese
5. Prepare 6 oz grated parmesan cheese
6. Prepare 5 oz shredded parmesan
7. Prepare 1 1/2 cup shredded mozzarella
8. Make ready 6 oz baby spinach
9. Get 1/2 spanish onion; minced
10. Get 6 clove garlic; minced
11. Take 1 stick butter
12. Take 2 tbsp all purpose flour
13. Prepare 1 dash nutmeg
14. Get 8 cup heavy cream
15. Take 1 bay leaf
16. Take 2 box lasagna noodles; cooked
17. Get 1 olive oil; as needed
18. Make ready 1 kosher salt and freshly cracked peppercorn melange

Instructions to make Zucchini Lasagna w/ Rosemary & Goat Cheese:

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

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