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Vegetable Lasagna Bowls
(Serves 4)
Vegetable Lasagna Bowls
Ingredients:
2 medium zucchini
2 tablespoons olive oil
1 cup chopped onion
1 large garlic clove, minced
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1 (28-ounce) can diced fire-roasted tomatoes, undrained
Salt and pepper
4 ounces fresh baby spinach
1 cup ricotta cheese (regular or reduced-fat)
3/4 cup shredded mozzarella
4-5 fresh basil leaves
Grated Parmesan cheese for serving
Garlic Toasts or serving (recipe below)
Directions:
Use a vegetable peeler to peel the zucchini into long, even strips, about 1/8-inch thick. Set the strips aside.
Heat the oil in a Dutch oven over medium-high heat, Add the onion and garlic; sauté for 3 minutes or until tender. Add the mushrooms, cook, stirring often until browned, about 4-5 minutes. Add the tomato paste and cook for 1 minute. Stir in the fire-roasted tomatoes and season with salt and pepper.
Reduce the heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 5 minutes. Stir in the spinach, cover the pot and cook until the spinach is wilted, about 3 minutes. Remove from the heat and gently stir in the zucchini strips.
Stir together the ricotta and mozzarella.
Serve the vegetable mixture in individual bowls with dollops of the ricotta mixture on top. Tear the basil leaves into tiny pieces and sprinkle over each serving. Pass the grated Parmesan cheese to sprinkle over the top. Serve with garlic toasts:
To make garlic toasts:
Preheat the oven to 400 degrees F.
Cut Italian bread on the diagonal into 1/4-inch slices. Place on a foil-lined baking sheet. Brush both sides of the bread with olive oil. Bake for 10 minutes, turning halfway. Remove for the oven and rub the cut side of a garlic clove over each slice.
2 medium zucchini
2 tablespoons olive oil
1 cup chopped onion
1 large garlic clove, minced
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1 (28-ounce) can diced fire-roasted tomatoes, undrained
Salt and pepper
4 ounces fresh baby spinach
1 cup ricotta cheese (regular or reduced-fat)
3/4 cup shredded mozzarella
4-5 fresh basil leaves
Grated Parmesan cheese for serving
Garlic Toasts or serving (recipe below)
Directions:
Use a vegetable peeler to peel the zucchini into long, even strips, about 1/8-inch thick. Set the strips aside.
Heat the oil in a Dutch oven over medium-high heat, Add the onion and garlic; sauté for 3 minutes or until tender. Add the mushrooms, cook, stirring often until browned, about 4-5 minutes. Add the tomato paste and cook for 1 minute. Stir in the fire-roasted tomatoes and season with salt and pepper.
Reduce the heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 5 minutes. Stir in the spinach, cover the pot and cook until the spinach is wilted, about 3 minutes. Remove from the heat and gently stir in the zucchini strips.
Stir together the ricotta and mozzarella.
Serve the vegetable mixture in individual bowls with dollops of the ricotta mixture on top. Tear the basil leaves into tiny pieces and sprinkle over each serving. Pass the grated Parmesan cheese to sprinkle over the top. Serve with garlic toasts:
To make garlic toasts:
Preheat the oven to 400 degrees F.
Cut Italian bread on the diagonal into 1/4-inch slices. Place on a foil-lined baking sheet. Brush both sides of the bread with olive oil. Bake for 10 minutes, turning halfway. Remove for the oven and rub the cut side of a garlic clove over each slice.
VEGETABLE AND VEGETARIAN ENTRÉES > VEGETABLE LASAGNA BOWLS
Vegetable lasagna bowls are a vegetarian dish that combines all the fantastic flavors of lasagna without being quite so heavy and without taking so much time to prepare. Strips of zucchini take the place of the lasagna noodles and then the dish is chock full of vegetables, like tomato, onion, mushrooms, and spinach. Add a few dollops of a ricotta and mozzarella mixture that add a creaminess when stirred into the vegetables. Serve the bowls with garlic toasts for some added flavor and texture.
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