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Zucchini Lasagna w/ Rosemary & Goat Cheese
Zucchini Lasagna w/ Rosemary & Goat Cheese

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If you are not sensitive to nuts, try eating some almonds! Almonds provide a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. These types of nuts possess lots of vitamins E, B2, and manganese. Almonds, like turkey, come with the enzyme tryptophan which can often allow you to be sleepy. Having said that, you may not need a nap after eating almonds. Instead they will simply help your muscles and gastrointestinal system relax while also helping you feel less stressed out. From time to time eating almonds could even be a mood increaser!

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to zucchini lasagna w/ rosemary & goat cheese recipe. You can have zucchini lasagna w/ rosemary & goat cheese using 18 ingredients and 18 steps. Here is how you do it.

The ingredients needed to cook Zucchini Lasagna w/ Rosemary & Goat Cheese:
  1. You need to large sized zucchini
  2. Provide rosemary; minced
  3. Get thyme; minced
  4. Use goat cheese
  5. Take grated parmesan cheese
  6. Take shredded parmesan
  7. You need shredded mozzarella
  8. Take baby spinach
  9. Use spanish onion; minced
  10. Take garlic; minced
  11. Use butter
  12. Provide all purpose flour
  13. Get nutmeg
  14. Get heavy cream
  15. You need bay leaf
  16. You need lasagna noodles; cooked
  17. Use olive oil; as needed
  18. Use 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

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