Burrata & Zucchini Lasagna – Recipe! Image 1
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Burrata & Zucchini Lasagna – Recipe!

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Lasagna is a true comfort food and tastes great anytime of the year, but especially in the cooler months when the weather beckons comfort food.  I love traditional lasagna with meat sauce, cheeses and wide wavy noodles, but sometimes it’s a good idea to lighten things up and use thin ribbons of zucchini to add fresh flavor and bump up the vegetables.

Lasagna is perfect during the week for a nice family-style dinner and it really hits the spot on Meatless Mondays with great leftovers for lunches or evenings to come.  This vegetarian casserole will become a staple in your household whether you eat meat or not – it’s just that good.

Also, Burrata & Zucchini Lasagna it is an easy entertaining food, because it’s made in one dish and feeds a crowd without much work.  It pairs nicely with fresh mixed greens and garlic bread, not to mention a glass of Chianti.

Burrata & Zucchini Lasagna – Recipe! Image 2

Ingredients

6 lasagna noodles, I used brown rice noodles

1 white onion

2 cloves garlic

14.5 ounce can crushed tomatoes

15 ounce can tomato sauce

6 ounce can tomato paste

1 cup dry white wine

2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1 1/2 teaspoons salt

1/4 teaspoon black pepper

2 balls fresh burrata, about 8 ounces

1 cup whole milk ricotta

1 1/2 cups fontina cheese, grated

1/3 cup parmesan cheese + 3 additional tablespoons for top, finely grated

3 medium zucchini, washed

olive oil

(Serves 8)

To Prepare:

1.  Boil lasagna noodles for 8 minutes in salted water.  Drain and reserve.  Preheat the oven to 375 degrees.

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2.  Dice onion and mince garlic.  Use same pot you boiled noodles and add 3 tablespoons of olive oil, onions and garlic.  Saute on medium heat for 4 minutes.  Add crushed tomatoes, tomato sauce, tomato paste, white wine, Italian seasoning, red pepper flakes, salt and pepper.  Stir sauce to combine the flavors and simmer with a lid partially a jar

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3. Remove the cheeses from any packaging and cut burrata into 1/4 inch slices.  Grate Fontina and Parmesan.  Using a mandolin or knife, slice the zucchini into thin ribbons.

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4.  In a 4-quart baking dish sprayed with cooking spray, add 2 cups of sauce.  Place 3 lasagna noodles on top, followed by a layer of cheeses.  Add a layer of zucchini ribbons, followed by another layer of sauce.   Repeat layers 2 more times.

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5.  Top lasagna with any remaining cheeses and the additional Parmesan cheese.  Cover lasagna with aluminum foil and place on a sheet pan and bake for 1 hour.  Remove the foil and continue baking for an additional 20 minutes, or until the top is golden bubbly brown.  Cool for 15 minutes before slicing. Enjoy!

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