I have a few vegetarian friends, but I have one very special friend who has some crazy dietary limitations. She’s allergic to gluten, corn, meat and seafood. So the question is, what does she eat? Her restrictions have forced me to think outside the box and the results have been exciting. My Zucchini Noodle-Less Lasagna is a rich bite of warmth and was the perfect thing for my Tuesday MFA dinner party. The girls loved the layers of flavor. I served it with Oven Roasted Potatoes and the starch was just the thing to make this meal complete. Though the potatoes are fabulous on their own, my Cilantro Basil dip brought them to a whole new lever. It i=is similar to my Garlic Basil Dip, but in the spirit of Cinco De Mayo and pursuit to first use what’s on hand, it’s the perfect match.
Zucchini Noodle-Less Lasagna with Oven Roasted Potatoes & Cilantro Basil Dip
Zucchini Noodle-Less Lasagna
4 medium zucchini
1 cup portabello mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 cup light sour cream
24 ounces marinara sauce
16 ounces cottage cheese
1 egg yolk
½ cup Parmesan, shredded
1 cup mozzarella, shredded
2 TBS fresh basil, chopped
Slice zucchini into strips 1/8” thick. Using a mandolin will give the zucchini a consistent thickness, but they can certainly be cut by hand.
Set a drying rack over a cookie sheet or propped over the sink. Lay zucchini out on rack in one layer, salt, flip and salt again. Leave to sweat for 30 minutes, and then pat dry with a paper towel.
While zucchini is sweating, brown mushrooms. Season mushrooms when they hit the pan. Make sure not to crowd them or they will steam and not brown. As they shrink, add onion and cook until tender. Make sure to season onion as it goes into the pan. Add garlic and cook until fragrant. Remove from heat and stir in sour cream.
Stir cottage cheese, egg and egg yolk until mixed.
Preheat oven to 350 degrees. Spread 1/3 marinara sauce on the bottom of 11×9 casserole dish. Put one layer of zucchini in the bottom of the dish. Spread 1/3 the cottage cheese mixture over the zucchini. Sprinkle 1/3 of the mozzarella over the cottage cheese. Spread the sour cream vegetable mixture over.
Repeat with 1/3 sauce, 1 layer of zucchini, 1/3 cottage cheese, 1/3 mozzarella.
Repeat with 1/3 sauce, 1 layer of zucchini, 1/3 cottage cheese, 1/3 mozzarella and ½ cup Parmesan cheese. Top with fresh basil and bake for 50 minutes.
Remove from oven and allow to rest for 45 minutes. To serve, cut squares with a sharp knife and remove with a spatula.
Oven Roasted Potatoes
1 lb. potatoes, washed and cubed
1 TBS garlic powder
Salt and Pepper
Pre-heat oven to 400 degrees, with baking sheet inside. Parboil potatoes by bringing a large pot of salted water to a boil. Add potatoes to boiling water and cook for 3 minutes. Drain in a colander. Toss potatoes with garlic and salt and pepper to taste.
Spread potatoes on preheated baking sheet. Bake for 20 minutes, and toss. Bake another 20 minutes or until crispy.
Cilantro Basil Dip
½ cup fat free mayonnaise
2 TBS fresh basil, minced
2 TBS fresh cilantro, minced
1 clove garlic, minced
Whatever Cilantro Basil Sour Cream is left over
Mix all ingredients thoroughly. Cover and refrigerate for at least two hours.Recipe in print-friendly format