Spinach, Zucchini and Sun-dried Tomato Lasagna
Spinach, Zucchini and Sun-dried Tomato Lasagna
Ingredients:
no boil lasagna noodles
zucchini, ribboned
Sun dried tomatoes
fresh or frozen spinach
S+ P
garlic cloves, chopped. I used about 6
shallot, sliced thinly
fresh rosemary, chopped
fresh thyme, chopped
fresh basil, chopped
butter
mascarpone, about 4 tbsp
Half and half (or milk)
veggie stock
ricotta
mozzarella
parmesan
nutmeg
pesto(optional)
mojo(optional)
Instructions:
Preheat the oven to 350 degrees F. Grease an oven safe dish of your choice.
to make the bechamel,Heat the butter in a medium skillet over medium heat, add the garlic,shallots and herbs along with salt,pepper and nutmeg and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth and a 2 tbsp of mojo (if using). Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set aside.
In a medium bowl combine the ricotta, mascarpone, spinach and pesto(if using). Spread the sauce on the bottom of the prepared baking dish. Top with the lasagna sheets. Spread the ricotta mixture, then the sun-dried tomatoes and the zucchini. Add more lasagna noodles and repeat the steps again. The last layer should be the sun-dried tomatoes and the zucchini ribbons. Pour the remaining cheese sauce over top. Top fresh mozzarella and grated parmesan. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
Enjoy!
