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