We enjoyed a fantastic all veggie lasagna and some would say the process was fun. We had quite the assembly process but it was all worth it. See the recipe below, our ingredients turned out to be a few more zucchini and tomatoes. Enjoy.
The Ingredients:
2 medium zucchini
1 Tbsp olive oil
2 medium onions, thinly sliced
1 cup sliced mushrooms
4 cloves of garlic, minced
1 1/2 cups ricotta
1 egg
1 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1/2 tsp salt
2 Tbsp fresh grated Parmesan
2 cups shredded Italian cheese blend (Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago)
1 large bunch fresh spinach
3 Roma tomatoes, thinly sliced
1 1/2 cups tomato sauce
equipment:
4 mini loaf pans
The Process:
Preheat the oven to 350.
Bring a large pot of lightly salted water to a gentle boil over medium high heat. Cut off stem end of the zucchini. Using a mandolin, vegetable peeler or a sharp knife cut the zucchini lengthwise into 1/8 - inch thick slices. Quickly blanch the zucchini in the salted water, about 1-2 minutes. Drain the zucchini ribbons and set aside.
Heat the olive oil in a large skillet over medium heat. Add the 2 cloves of garlic, onions and mushrooms. Saute until the mushrooms and onions are tender, 8-10 minutes. Set aside.
In a medium bowl, combine the ricotta, Parmesan, remaining garlic, egg, oregano, parsley and basil until well combined.
Gather all of the ingredients to assemble the lasagna.
Lightly oil the each of the four loaf pans. In the bottom of each mini loaf pan, layer 2-3 ribbons of zucchini, completely covering the bottom. Top with a layer of 6-8 spinach leaves, and 3-4 slices of tomato. Spread about 3 Tbsp of the ricotta mixture over the vegetables and sprinkle with about 3 Tbsp of shredded cheese.
Spoon a thin layer of the mushroom and onion mixture on top of the cheeses. Top with a layer of tomato sauce. Repeat all of the layers. Finish with a layer of 2-3 zucchini ribbons, 3-4 slices of tomato and a generous sprinkling of shredded cheese.
Cover each of the mini lasagna loosely with aluminum foil. Bake for 30-35 minutes. Remove the foil and bake an additional 10-15 minutes or until the cheese is bubbly and golden brown. Allow the lasagnas to cool for 5 to 10 minute prior to serving.
