White Zucchini Lasagna

· 3 pounds zucchini
· ½ cup salted butter
· 1/2 cup chopped yellow onion
· 1 clove garlic, minced
· 1/2 cup almond flour
· 2 cups milk
· 3 cups mozzarella cheese, divided
· 2 cups whole milk ricotta cheese
· 1 cup grated parmesan cheese
· 1 large egg
· salt
· black pepper
· 2 cups finely chopped cooked chicken
· fresh basil, for garnish

Preheat the oven to 375 degrees F.
Use a mandolin or a sharp knife to slice the zucchini into long thin “noodles.”  Season the zucchini with salt on both sides and grill over high heat for 90 seconds on each side, to cook the zucchini slightly and cook off some moisture. Remove the zucchini from the grill and set aside for later.
Melt butter in a large skillet and add the onion and garlic. Cook for 5 minutes, until the onion softens slightly. Whisk in the flour until a thick paste forms, then whisk in the milk. Bring to a boil and cook for 2 minutes until thickened. Season to taste with salt (as a guideline, I add 1/4 tsp of salt). Remove the pan from the heat, and whisk in 1 cup of the mozzarella cheese.
In a large bowl, stir to combine the ricotta, parmesan, egg, and remaining 2 cups mozzarella cheese. Season to taste with salt and pepper (I use 1/4 tsp of salt and 1/8 tsp black pepper).
To assemble the lasagna, ladle just enough sauce to cover the bottom of the pan. Add a single layer of zucchini noodles side-by-side, then spread 1 cup of ricotta mixture evenly over the zucchini noodles. Sprinkle on a layer of chicken, then add more sauce, and repeat until you have used all ingredients. I like to finish the top with extra sprinkling of mozzarella cheese.
Bake the lasagna for 40 minutes, until it bubbles and the cheese on top has browned slightly. Let the lasagna cool for 15 minutes after baking for a firmer texture.  Chicken can easily be omitted to make this a vegetarian dish.

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