It’s the freakin’ weekend…woohoo! I’m so excited for this weekend because it’s one of the first ‘big meets’ for my swimmers! MLK weekend is perfect for a three day event and I know the kids are ready to swim fast! They work sooo hard & are a constant source of inspiration!
This Foodie Friday recipe is not only healthy and delicious BUT it’s incredibly easy to make, great for leftovers, and will always leave you satisfied!Zucchini Lasagna
- 1 Fennel Bulb (Roasted)
- 1 Red Bell Pepper (Roasted)
- 1 Sm. Eggplant (Roasted)
- 1 Sm. Sweet Onion (Roasted)
- 1 c. Mushrooms (Sauteed)
- 1 shallot (Sauteed)
- 3 cloves Garlic (Sauteed)
- 3 Sm. Zucchini (Sliced in strips and grilled)
- 1 c. Non-fat Ricotta cheese
- 1 c. Reduced fat Mozzarella cheese
- 1/2 c. Grated Parmesan cheese
- 1-1 1/2 c. Marinara Sauce
- 3 tbsp. fresh (or dry) Italian herbs
ROAST veggies @ 400 for about 30 minutes. After veggies roast and cool, roughly chop.
SAUTE shallots and garlic in EVOO on medium until translucent/aromatic and add mushrooms to cook for 5-7 minutes. Mix in roasted veggies and cook together on medium for 3 minutes. Allow to cool on kitchen towel or paper towels to absorb some of the excess moisture.
GRILL zucchini strips (grill pan or outdoor grill) making sure to season strips with salt/pepper, brush the grill/grill pan with EVOO and cook on med-high for 2 minutes a side. Similar to the veggie mixture, allow strips to briefly cool on a kitchen towel or paper towels to absorb excess moisture.Layer sauce, zucchini strips (instead of pasta sheets), cheeses and filling just like you would a regular lasagna, sprinkling with herbs each layer. Top with a little extra grated Parmesan and bake @350 for 30minutes (broil in high for extra 4minutes turning half way through).
This is total comfort food and it’s totally delicious! While my swimmers indulge in pastas before their big meet, I’m going to indulge in this gluten free, InSaNeLy delicious zucchini lasagna.