Noodleless Zucchini Lasagna
- 1 tablespoon olive oil
- 1/2 medium yellow onion, small dice
- 1 medium garlic clove, finely chopped
- 1/8 teaspoon red pepper flakes
- 1 (14.5-ounce) can tomato sauce
- 1 tablespoon capers
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 pound large-curd cottage cheese
- 1 cup finely grated Parmesan cheese (about 3 ounces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick
- 3 tablespoons olive oil
- 1 3/4 pounds cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- Kosher salt
- Freshly ground black pepper
- 8 ounces frozen artichoke hearts, thawed, patted dry with paper towels, and coarsely chopped
- 1 tablespoon all-purpose flour
- 1 pound shredded whole-milk mozzarella cheese (about 4 cups)
- This recipe is vegetarian
- Produce
- Artichoke hearts, frozen (8 ounces)
- Cremini mushrooms (1 3/4 pounds)
- Yellow onion, medium small (1/2)
- Zucchini (1 1/2 pounds)
- Condiments
- Capers (1 tablespoon)
- Tomato sauce (1 (14.5-ounce) can)
- Cooking & Baking
- All-purpose flour (1 tablespoon)
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (1 teaspoon)
- Kosher salt (1)
- Olive oil (4 tablespoon)
- Red pepper flakes (1/8 teaspoon)
- Dairy
- Curd cottage cheese, large (1 pound)
- Parmesan cheese (1 cup)
- Whole-milk mozzarella cheese (1 pound)
Preparation
Read recipe preparation on chow.com
Social Stats
66.8Rating
1-100
1-100
18Tweets
163Facebook
Likes
Likes
0StumbleUpon
Views
Views
1,433PinterestPins
Recipe Stats
Published February 26, 2012 (11 months ago).
41 people saved this recipe.
