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.
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