Description
This ridiculous, lengthy, multi-stepped method for vegetarian lasagna may take a long time, but it’s worth the effort. Be sure to make two batches and freeze one for later.
This recipe is for a 9×13-inch pan.
Ingredients
Scale
- 2 to 3 medium-sized zucchini–the wider the better–sliced lengthwise into 1/8-inch planks
- 1 cup of diced eggplant
- 1 cup of frozen spinach, water removed
- 1.5 to 2 cups duxelles (your choice)
- 1 clove of garlic (or more if you want)
- 2 cups shredded mozzarella (don’t cheat, do it yourself)
- 2 26 oz boxes of San Marzano crushed tomatoes
- 1/4 cup (approximately) fresh basil, chiffonade
- dried oregano
- salt and pepper
Keto and Gluten-Free Bechamel from Hell
- 1.5 cups heavy whipping cream
- 7 ounces mascarpone cheese
- dash of salt
- dash of white pepper
- dash of freshly grated nutmeg
- 1 cup finely shredded parmesan or manchego
Duxelles
- 2 lbs mushrooms
- 1 medium shallot
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- one stick of unsalted butter
Instructions
Preheat the oven to 350°
Prep your zucchini and your eggplant!
- salt the planks and put them in a bowl, set aside
- microwave the diced eggplant for three minutes
Make your duxelles
- pulse the mushrooms in a food processor, being sure to do it in batches to avoid turning it into a paste
- wrap the resulting batch of pulsed mushrooms in a clean kitchen towel and squeeze out as much moister as possible (reserve if you like)
- put all ingredients into a pan over medium heat and sweat the mushrooms, stirring often, until they release all moisture and that moisture has evaporated, leaving a dry paste
- set aside
Keto Gluten-Free Bechamel from Hell
- add all the ingredients into a small saucepan; warm over medium heat until the ingredients are thoroughly combined; remove from heat and set aside
Assembling the world’s greatest gluten-free keto vegetarian lasagna
- Drain the zucchini noodles and dry them thoroughly on paper towels
- Add the garlic, oregano, and basil to the crushed tomatoes and mix well
- Lightly oil the bottom and sides of your lasagna pan (9×13)
- Spread a quarter cup of the red sauce on the bottom of the pan
- Cover with noodles as completely as you can. If you need to cut and paste, do it.
- Layer the ingredients like this:
- red sauce on the bottom
- the ingredient
- mozarella
- top with bechamel sauce
- The topmost layer
- add some red sauce
- add all the remaining cheese except the parmesan or manchego
- sprinkle with grated parmesan or manchego
- Put into the oven for 25–30 minutes, or until the lasagna is bubbling and the cheese on top is browned.
Notes
- If you want to get weird, make this vegetarian lasagna with the zuke noodles rolled into cylinders then fill them with the ingredients and top with bechamel and cheese.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Italian, Vegetarian, Gluten-free, keto
- Method: maximum effort
- Cuisine: Italian