Nightshade-free vegetable lasagna using zucchini noodles
Zucchini lasagna without tomato sauce, using garlic butter sauce with mushrooms and spinach. Oh so good!
Servings 8
Ingredients
- 4 zucchini, cut lenghthwise, about 1/8 inch thick
- 1 bunch spinach
- 2 T butter
- 1 onion, diced
- 1 pkg mushrooms, sliced
- 2 T butter
- 2 cloves garlic
- 2 c ricotta cheese
- 1 c grated parmesan cheese
- 3 c grated mozzarella cheese
- 1 tsp thyme
- 1/2 tsp oregano
- salt and pepper to taste
Instructions
- Preheat oven to 350
- Slice zucchini and sprinkle with liberally with salt. Let sit for 45 minutes to draw the water out.
- Pat dry and set aside.
- While the zucchini is having the water removed, toss the spinach in the skillet with about 2 T of water and a sprinkle of salt.
- Cook and stir on medium heat until the spinach is totally wilted. Set aside to cool.
- When completely cool, gather spinach in your hand and squeeze the remaining water out of it.
- Place 2 T butter in skillet with onions and cook and stir on low heat until onions are translucent.
- Add sliced mushrooms and cook and stir until soft.
- Add 2 more T of butter, garlic, thyme, oregano and salt and pepper.
- Stir to combine and add spinach. Remove from heat and set aside.
- Spray bottom of casserole dish with non stick spray.
- Layer a layer of zucchini strips to cover bottom and sprinkle with salt and pepper to taste.
- Add 1 c of ricotta cheese in dollops all over the top.
- Sprinkle with ¼ c grated parmesan and 1 c grated mozzarella.
- Stir the mushroom spinach mixture and sprinkle half of it over the top.
- Make another layer of zucchini strips and salt and pepper again.
- Add remaining dollops of ricotta. Cover with remaining mozzarella and top with remaining parmesan cheese.
- Cover dish with foil and cook place in oven for 30 minutes.
- Remove foil and cook 15-20 minutes more until cheese is nicely browned.
- Remove from oven and let cool about 10 minutes before slicing.