Three-Cheese Zucchini Lasagna
INGREDIENTS
Richly layered with vegetables and cheese, this grain-free version of the pasta classic is a creamy, low-carb delight. Add crumbled-style soy for an extra-hearty meal.
1 lb zucchini
1⁄2 lb yellow squash
1 Tbsp olive oil plus 1 Tbsp for coating dish
1 small yellow onion, diced
4 garlic cloves, minced
1 28-oz can crushed tomatoes with added purée
1⁄4 cup tomato paste
1 Tbsp honey
2 Tbsp fresh, minced oregano
1⁄2 tsp crushed red pepper
1 15-oz container whole- milk ricotta cheese
1 lb shredded mozzarella cheese
1⁄2 cup grated asiago cheese
PREPARATION
Preheat oven to 375 degrees. Thinly slice zucchini and squash lengthwise. Using a vegetable steamer or a pot of boiling water (1⁄4- to 1⁄2-inch deep), steam vegetables until just tender. Place on a double-thick layer of paper towels; cover with another double-thick layer and press firmly to remove as much water as possible. Set aside.
In a medium saucepan, heat olive oil, and sauté onions and garlic until softened, about 5 minutes. Stir in crushed tomatoes, tomato paste, honey, oregano and crushed red pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 to 20 minutes until sauce is thickened. Season with salt and pepper.
Lightly coat the bottom of a 9- by 13-inch glass casserole dish with olive oil. Spread a thin layer of sauce on the bottom of pan. Layer half of the squash and zucchini on top of the sauce, then half of the remaining tomato sauce, half of the ricotta and half of the mozzarella. Press down lightly. Repeat with remaining ingredients and top with asiago. Bake for 30 to 35 minutes. Remove from oven and let stand for 10 minutes before serving.
