Lasagna can be prepared with virtually any fresh vegetable, and pasta is always optional. For this version, we used fresh zucchini from our summer co-op in place of processed pasta. We added a blend of mushrooms and onions with kale and two creamy cheeses. The result was a mouth watering dish that freezes and stores well for the whole week. Prepare a batch for Meatless Monday this week and enjoy the continually developing flavors over lunch the next day, and the day after that.
- Red sauce (get the the recipe)
- 2 large zucchinis, sliced thin lengthwise
- Salt and pepper to taste
- Extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 8-10 baby bella mushrooms, sliced
- 8-10 button mushrooms, sliced
- 4 cups kale, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
Prepare red sauce (get the the recipe) and allow to simmer for at least an hour before cooling. This can also be done the night before. Preheat oven to 325-degrees. On two/three olive oil-coated cookie sheets, place zucchini slices. Salt and drizzle or spray with olive oil again then place in oven for 18-20 minutes. Check them midway, as you may want to rotate the cookie sheets to ensure even roasting. Remove from oven and allow to cool.
In a saute pan, drizzle olive oil. Saute onions and garlic, until onions are translucent. Add mushrooms and cook for another 5-6 minutes until mushrooms are tender. Cool.
Steam kale, then shock in cold water to stop the cook process. Drain and dry completely. Chop a bit more so that you can sprinkle small pieces into the pans.
Increase oven temperature to 375-degrees. Assemble the dish by starting with a layer of tomato sauce followed by layers of zucchini, ricotta cheese and kale, a layer of mushrooms, and a sprinkle of mozzarella cheese. Repeat these layers and then finish it with a final layer of tomato sauce and mozzarella.
Bake for 45-minutes until bubbly, and feel free to brown with the broiler for a few moments if desired (we did). Cool for 15-20 minutes before serving.