Zucchini and Goat Cheese Lasagna

Did you ever have one of those days when you just didn’t feel like doing anything?  Yeah, that’s sort of been going on here a lot. However, I had some beautiful zucchini and some farm fresh goat cheese from our co-op and I wasn’t about to let it go bad, so I devised this recipe and it turned out to be delicious. It was sort of a clean out the fridge meal and  I really just used what I had on hand, you could absolutely substitute with whatever you have. Here’s what I had to use:

• 1 med. onion, chopped
• 4 large cloves garlic, 3 chopped and 1 whole
• a pinch of red pepper flake
• 1 box Pomi strained tomatoes
• 6 zucchini, trimmed of their ends and sliced lengthwise into thin(nish) “lasagna”
• 7 oz. goat cheese, softened
• 1 small Boursin cheese, softened
• sun dried tomatoes (either packed in oil or rehydrated)
• a small handful of fresh basil, chopped
• a small handful of fresh parsley, chopped
• Olive Oil
• salt and black pepper

Heat a med sauce pan on med/high heat.  Add a bit of olive oil and when it ribbons, add your onion and a big pinch of salt. When the onions are translucent, add three cloves of chopped garlic and cook till they start to brown a little

Add some red pepper flake and then the strained tomatoes, bring to a boil then reduce to a simmer

In a mortar and pestle,

crush 1 clove of garlic with some salt into a paste.  Add a couple of spoonfuls of sun dried tomatoes and crush them as well.

In a mixing bowl, combine the goat cheese and Boursin,

or whatever cheeses you’re using and add the garlic/sun dried tomato mixture basil and parsley to it, add some cracked black pepper and mash with a fork to combine.

Preheat the oven to 375 and in a baking dish, sprayed with non-stick cooking spray, start to layout the zucchine in a layer. Drizzle some olive oil and then salt and pepper the zucchini

Spoon half of the tomato sauce over the zucchini

Then add dollops of the cheese mixture

Repeat with another layer of zucchini, sauce and cheese and using a spatula flatten it out as best you can. This isn’t that big of a deal as when everything starts to cook and get melty it will shift.

Cover with foil and put into the oven for 40 minutes – remove the foil and let it cook another 20.  Honestly, I might have gone even longer, this dish was pretty wet and cooking for an additional 10-15 minutes might have helped.

Maybe not the best at staying together like a traditional lasagna, this was however delicious.  So many layers of flavor made this a surprisingly complex flavor profile and it could not have been easier. A garden salad simply dressed with a good olive oil and balsamic vinegar was the perfect complement. I didn’t miss the pasta at all!

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