Remove the stem and the end of the zucchinis, use a mandolin to slice thin (1/8 inch)lengthwise, pat dry with paper towel, spray lightly with olive oil and season with salt and herbs of your choice ( we use ReqTeq's Freakin' Greek rub), roast in the oven on a baking sheet or ccok in a smoker.
Heat a sautee pan on medium high heat for 3 minutes then add 2 tbsp olive oil or butter and heat for 1-2 minutes. Add the onions and sautee for 3 minutes or until translucent. Add the garlic and sautee for 2 minutes then add the mushrooms and white wine and cook for 5 minutes. Add the drained diced tomatoes and simmer for an additional 5 minutes. Season lightly to taste with salt, pepper and herbs of your choice.
coat an oblong baking dish (9x13) with olive oil and a light coat of marinara. Place a layer of zucchini strips on the marinara, cover with additional marinara then add a layer of mozzarella and a light layer of parmesan, place the mushroom, onion, garlic, tomato mix on the cheese and cover with the spinach (fresh is best), cover the spinach with marinara followed by zucchini and repeat the sequence. The very top layers can be zucchini coated with just parmesan to add to the flavor.
Heat oven to 375F and bake for 50 minutes, covered with foil for the first 30 minutes then uncovered for the last 20. Let stand for 20 minutes before serving.
The original recipe also used 1lb ground turkey and 17oz cottage cheese, ricotta cheese is a great substitute for the cottage cheese mixed with an egg and 3 tbsp raw quinoa. You could also add vegetables of your choice like broccoli or cauliflower. we added the tomatoes and mushrooms and opted to keep it vegetarian.
Originally Submitted
8/17/2021
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