Fresh, bright zucchini strips and tomatoes meld with ricotta and mozzarella cheese in this gluten-free vegetarian lasagna made in one pot!
Ingredients
- 1 medium zucchini
- 3/4 teaspoon salt, divided
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon finely chopped garlic
- 16 ounces sliced cremini mushrooms
- 1 tablespoon tomato paste
- 1 (28-ounce) can diced fire-roasted tomatoes or 4 cups chopped fresh tomatoes
- 1 teaspoon freshly ground black pepper
- 5 ounces fresh baby spinach or arugula
- 4 ounces ricotta cheese
- 3 ounces mozzarella or provolone cheese, shredded
- 1/4 cup each fresh basil leaves and parsley
Preparation
1. Peel zucchini into long, even strips with vegetable peeler. toss strips with 1/4 teaspoon salt in colander. Let stand until ready to use.
2. Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onion and garlic and cook, stirring often, until tender, about 3 minutes. Add mushrooms and cook, stirring often, until browned 5 minutes. Add tomato paste; cook 1 minute. Stir in tomatoes, pepper, and remaining salt. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Gently stir in spinach. Cover and cook until spinach is wilted, about 3 minutes. Remove from heat and gently stir in zucchini strips.
3. In small bowl, stir together ricotta and mozzarella. Dot zucchini mixture with cheese mixture. Sprinkle with basil.
About this recipe
Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
