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I have tried to grow zucchini all of my life,
and have never had any luck doing so. It’s probably because of this that I am
obsessed with it. I absolutely love zucchini — roasted, baked, used in breads,
you name it. The other day I was rummaging around the web looking for a new way
in which to use one of my favorite vegetables when I came across a recipe
for Zucchini Parmesan. Naturally, I had to try it, and knew I could make it so
much better by adding more of the woodsy taste that I love in all vegetarian
dishes attained through the use of wild mushrooms. Here is the result.
This is so good! I can’t believe how fast I wolfed it down.
Using the best ingredients makes a difference and I must confess to using Fresh
Tomato Marinara Sauce when putting this
together. I had just harvested the last of my tomatoes and decided to put them
to good use. It took the entire recipe of that marinara to make this casserole,
but it was well worth it. I think this is one of the best, layered Italian
dishes I have ever eaten, and between you me, it kicks Egg Plant Parmesan to
the curb.
Zucchini Porcini Lasagna
1 3-oz. pkg. Melissa’s dried porcini mushrooms
2 medium zucchini, horizontally, thinly sliced*
Garlic salt and black pepper to taste
1 16-oz. jar marinara sauce**
½ c. Parmesan cheese
2/3 c. ricotta cheese
1 c. shredded mozzarella cheese
Hydrate mushrooms according to package directions; chop and set aside.
Preheat oven to 350°F. Spray an 8” x 8” baking dish with PAM; set aside.
Season both sides of zucchini slices with garlic salt and pepper. Put a small amount of butter into a 10- or 12-inch sauté pan and, over medium high heat, cook the zucchini slices until lightly browned, 2 to 3 minutes per side.
Spread 1/2-cup marinara sauce in the bottom of the prepared baking dish. Layer zucchini slices, overlapping slightly on top of the marinara. Top with half of the chopped porcini mushrooms. Spread 1/2-cup marinara sauce over zucchini and porcini layer, top with half of the ricotta cheese, half of the Parmesan cheese, and half of the mozzarella cheese.
Make another zucchini layer, top with remaining porcinis, remaining marinara, remaining Parmesan, remaining ricotta, and remaining mozzarella.
Bake until cheese is melted, 15 to 20 minutes. Allowed to set for 10 minutes before slicing and serving.
*I used a mandolin.
**I used homemade.
1 3-oz. pkg. Melissa’s dried porcini mushrooms
2 medium zucchini, horizontally, thinly sliced*
Garlic salt and black pepper to taste
1 16-oz. jar marinara sauce**
½ c. Parmesan cheese
2/3 c. ricotta cheese
1 c. shredded mozzarella cheese
Hydrate mushrooms according to package directions; chop and set aside.
Preheat oven to 350°F. Spray an 8” x 8” baking dish with PAM; set aside.
Season both sides of zucchini slices with garlic salt and pepper. Put a small amount of butter into a 10- or 12-inch sauté pan and, over medium high heat, cook the zucchini slices until lightly browned, 2 to 3 minutes per side.
Spread 1/2-cup marinara sauce in the bottom of the prepared baking dish. Layer zucchini slices, overlapping slightly on top of the marinara. Top with half of the chopped porcini mushrooms. Spread 1/2-cup marinara sauce over zucchini and porcini layer, top with half of the ricotta cheese, half of the Parmesan cheese, and half of the mozzarella cheese.
Make another zucchini layer, top with remaining porcinis, remaining marinara, remaining Parmesan, remaining ricotta, and remaining mozzarella.
Bake until cheese is melted, 15 to 20 minutes. Allowed to set for 10 minutes before slicing and serving.
*I used a mandolin.
**I used homemade.
2 comments:
Looks so tasty and comforting! So much better than the traditional lasagna :-)
Looks and sounds so good Pattie, who needs noodles!
Jenna
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