Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters butter; 2 larges carrots, finely chopped; 473 milliliters curd cottage cheese, divided; 3 cubes chicken bouillon; 170 grams cream cheese, cubed; 118 milliliters all-purpose flour; 118 milliliters chopped fresh basil; 2 teaspoons minced garlic; 1 teaspoons ground black pepper; 9 lasagna noodles; 355 milliliters milk; 1 large onion, finely chopped; 237 milliliters grated Parmesan cheese, divided; 1 teaspoon salt; 473 milliliters shredded mozzarella cheese, divided; 473 milliliters boiling water; 1 large zucchini, cut into 1/8-inch thick rounds

You can never have too many Mediterranean recipes, so give Zucchini Lasagnan a try. One serving contains 4875 calories, 209g of protein, and 316g of fat. For $15.09 per serving, you get a main course that serves 1. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you have parmesan cheese, carrots, zucchini, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Equipment you will use

Baking Pan

Oven

Fill a pot with salted water, bring to a boil, and place the lasagna noodles into the boiling water, one at a time. Stir gently to keep the noodles from sticking together; set heat to medium, and boil until the noodles are tender but still firm to the bite, 8 to 9 minutes.

Ingredients you will need

Lasagne Noodles

Pasta

Water

Equipment you will use

Pot

Drain in a colander set in the sink.

Equipment you will use

Colander

Dissolve the bouillon cubes in the boiling water, and set aside.

Ingredients you will need

Bouillon Cube

Water

In a large skillet over medium heat, melt the butter, and cook and stir the onion and garlic until golden brown, about 10 minutes. Reduce heat if necessary to keep the vegetables from burning.

Ingredients you will need

Vegetable

Butter

Garlic

Onion

Equipment you will use

Frying Pan

Whisk the flour and salt into the skillet, then whisk in chicken bouillon mixture and milk in small additions, whisking to create a smooth sauce. Stir the cream cheese into the sauce, mixing until the cream cheese melts and incorporates into the sauce. Stir in carrots, basil, and black pepper, reduce heat to a simmer, and cook until the sauce almost returns to a boil.

Ingredients you will need

Chicken Bouillon

Black Pepper

Cream Cheese

Carrot

Basil

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Whisk

Frying Pan

Remove from heat.

Spread 1 cup of sauce into the bottom of the prepared baking dish, and top with 3 lasagna noodles.

Ingredients you will need

Lasagne Noodles

Sauce

Equipment you will use

Baking Pan

Spread 1 cup of cottage cheese over the noodles, then top with 1 more cup of sauce.

Ingredients you will need

Cottage Cheese

Pasta

Sauce

Spread half of the sliced zucchini over the sauce, and sprinkle with 1/3 cup of Parmesan cheese and 2/3 cup of mozzarella cheese. Repeat layers twice more, ending with 3 lasagna noodles, final 1 cup of sauce, final 1/3 cup of Parmesan cheese, and final 2/3 cup of mozzarella cheese. Cover the dish with foil.

Ingredients you will need

Mozzarella

Lasagne Noodles

Parmesan

Zucchini

Sauce

Equipment you will use

Aluminum Foil

Bake in the preheated oven until hot and bubbling, about 35 minutes; remove the foil, return to oven, and bake until cheese is golden brown, about 15 more minutes. Allow lasagna to stand 10 minutes before serving.

Ingredients you will need

Cheese

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

118milliliters

butter 2larges

carrots, finely chopped 473milliliters

curd cottage cheese, divided 3cubes

chicken bouillon 170grams

cream cheese, cubed 118milliliters

all-purpose flour 118milliliters

chopped fresh basil 2teaspoons

minced garlic 1teaspoons

ground black pepper 9

lasagna noodles 355milliliters

milk 1large

onion, finely chopped 237milliliters

grated Parmesan cheese, divided 1teaspoon

salt 473milliliters

shredded mozzarella cheese, divided 473milliliters

boiling water 1large

zucchini, cut into 1/8-inch thick rounds

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.