Meatless Monday Recipes: Zuc-Lasagna courtesy of inSHAPE

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.

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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.

Ingredients:

  • 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

Preparation:

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.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

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