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We hope you got benefit from reading it, now let’s go back to zucchini lasagna w/ rosemary & goat cheese recipe. To cook zucchini lasagna w/ rosemary & goat cheese you only need 18 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to cook Zucchini Lasagna w/ Rosemary & Goat Cheese:

1. Take 8 medium to large sized zucchini
2. Prepare 3/4 oz rosemary; minced
3. Get 2 tsp thyme; minced
4. Provide 8 oz goat cheese
5. You need 6 oz grated parmesan cheese
6. Use 5 oz shredded parmesan
7. Use 1 1/2 cup shredded mozzarella
8. Provide 6 oz baby spinach
9. Prepare 1/2 spanish onion; minced
10. Get 6 clove garlic; minced
11. Get 1 stick butter
12. Take 2 tbsp all purpose flour
13. Provide 1 dash nutmeg
14. Provide 8 cup heavy cream
15. Use 1 bay leaf
16. Use 2 box lasagna noodles; cooked
17. Prepare 1 olive oil; as needed
18. Take 1 kosher salt and freshly cracked peppercorn melange

Steps to make Zucchini Lasagna w/ Rosemary & Goat Cheese:

1. Heat butter on medium-low heat in a sauce pot. When butter browns, add onions with a pinch of salt and pepper.
2. Add a pinch of the thyme and rosemary.
3. Sweat for two minutes before adding garlic.
4. Heat heavy cream in a seperate sauce pot.
5. When garlic is fragrant and onions are caramelized, add flour one tablespoon at a time, while stirring. Cook for 1-2 minutes to cook out flour taste.
6. Slowly add warm cream to the onion mixture while whisking.
7. Add herbs, grated parmesan, and dried spices. Whisk to incorporate. Add bay leaf.
8. Allow sauce to reduce on medium-low heat while zucchini cooks.
9. Trim ends of zucchini. Slice in fourths lengthwise. This is easiest to do by keeping a sharp chefs knife parallel to the cutting board while slicing.
10. Toss with oil in a large mixing bowl or simply drizzle over the top. Season with salt and pepper. Bake at 400° for approximately 10-15 minutes or until zucchini is caramelized and tender.
11. Spray a casserole dish with non-stick cooking spray. Discard bay leaf. Ladle enough sauce to cover the bottom. Cover with lasagna noodles. Layer zucchini over the noodles. Sprinkle 1/3 of the shredded parmesan and goat cheese. Ladle enough sauce to cover.
12. Layer noodles. Top with all the spinach. Spread out and press down firmly. Sprinkle 1/3 of the shredded parmesan and goat cheese on top. Ladle enough sauce to cover.
13. Cover with noodles. Spread out remaining zucchini. Top with remaining shredded parmesan and goat cheese. Ladle enough sauce to cover.
14. Cover with noodles. Ladle enough sauce to cover. Top with shredded mozzarella.
15. Tip: Combine spinach and second layer of zucchini together if your casserole dish is not tall enough.
16. Cover and bake 15 minutes at 350°. Uncover and bake approximately another 5-10 minutes until cheese is golden brown and bubbly.
17. Garnish with parsley and grated parmesan.
18. Variations; Ricotta, lemon, shallots, caramelized onions, squash, sweet potatoes, celery, carrots, cream cheese, celery root, potatoes, sage, basil, grilled veggies, bacon, prosciutto, arugala, "oven ready" noodles

A delightful recipe highlighting fresh summer zucchini: Zucchini and Rosemary Soup. Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to.

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