Zucchini And Country Bread Lasagna Food

ZUCCHINI AND COUNTRY BREAD LASAGNA

Steps:

• Rinse and dry the zucchini, slice off the stems, and trim the blossom ends. With a sharp long-bladed knife (or a mandoline if you have one) cut very thin lengthwise slices, about 1/8 inch thick. Put them in a large bowl, sprinkle over them the 1/2 teaspoon of salt and the 2 tablespoons of oil, and toss to coat the slices with the seasonings.
• Assembling the Lasagna
• Arrange a rack in the center of the oven and preheat to 400°. Cut the crusts off the bread slices. If they are soft and fresh, you can dry the slices briefly in the oven, but don't let them get crisp or brown.
• Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don't have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly.
• Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.
• Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer. Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna.
• Baking the Lasagna
• Cut a sheet of aluminum foil about 2 feet long-preferably from a wide roll of heavy-duty foil. Press the foil so it hugs the sides of the pan and bend it to make a "tent" over the lasagna that doesn't touch the surface anywhere.
• Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven; carefully unfold the foil from the sides of the pan and lift it off completely. Don't get burned by the pan or the steam that is released-keep your face and hands out of the way. And don't let the foil mess up the cheesy topping! (In a glass casserole, you should be able to see the sauce bubbling up around the sides of the pan.)
• Return the lasagna to the oven and bake for another 15 to 20 minutes, or until the top is deep golden-brown. Let the casserole settle for a few minutes before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like, and lift out individual pieces with an angled spatula.
• The Best Bread For Country Bread Lasagna
• A hearty European-style chewy wheat bread, made with all white or white and whole-grain flour, is best for these savory lasagne. Cut the slices yourself and let them dry a bit. Day-old (or briefly oven-dried) 1/2-inch slices will soak up lots of vegetable juices and give the lasagna a marvelous texture. Don't get a skinny or low loaf with lots of crust, though-like a baguette or ciabatta-since the crust is trimmed away. Instead get a lofty bread-a large round or oval loaf-for big slices with lots of "insides."
• Eggplant and Country Bread Lasagna
• Trim the stem and bottom ends of the eggplants. Peel off all the skin if it is tough, or, with tender eggplant, remove ribbons of peel in a striped pattern (see box, page 254).
• With a sharp chef's knife, cut all the eggplant lengthwise into slices, about 1/3 inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray.
• Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes.
• Lay a batch of eggplant slices in the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don't let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes, until lightly colored on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot.
• Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.
• Assemble and bake the lasagna as in the main recipe.
• To Salt or Not to Salt the Water
• I always used to boil vegetables in salted water. But recently I started salting certain vegetables after they were cooked, tossing them immediately after draining with medium-coarse salt, while they were still steaming hot, and I found I liked it. Does it make that much difference? Indeed it does. Instead of making a saline solution out of the boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its pure vegetable flavor, and then the sprinkled salt adds another dimension of flavor by seeping in gently while it is still hot. The vegetables that best respond to this method are string beans, broccoli, and zucchini. But I find it also true of cabbage, beets, chard, and other greens.

ITALIAN-STYLE ZUCCHINI LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x12-inch casserole dish with cooking spray.
• Heat oil in a skillet over medium heat. Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes. Drain grease. Add minced garlic, canned tomatoes, Diamond Crystal® Fine Sea Salt, and Italian seasoning to the skillet. Simmer until thickened, about 30 minutes.
• Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish. Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella.
• Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella.
• Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese.
• Bake until the cheese is slightly browned, about 30 minutes. Allow to cool for 15 minutes before serving.

ZUCCHINI LASAGNA RECIPE BY TASTY

Steps:

• Cut the ends off of the zucchini, and cut in half, lengthwise.
• Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
• Dab zucchini strips with a paper towel to absorb the excess moisture.
• In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
• Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
• Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
• Preheat oven to 375˚F (190˚C).
• In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
• Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
• Bake for 50 minutes (times and temperatures may vary depending on the oven).
• Let rest for at least 20 minutes.
• Enjoy!