Zucchini-mushroom lasagna rolls
These easy zucchini-mushroom lasagna rolls are insanely delicious and perfect for weeknight meals or entertaining. It’s comfort food without the carbs!
SERVES
4
Ingredients
Mushroom Duxelles
- 2 pounds (1kg) cremini mushrooms
- 3 shallots, finely chopped
- 1/4 pound (113g) butter
- 3 sprigs thyme, chopped leaves
- Salt and pepper to taste
Sundried Tomato Ricotta Mixture
- 1 1/2 cups (350ml) ricotta cheese
- 1/2 cup (120ml) sundried tomatoes
- 1 lemon
- 1 egg, beaten
- Salt and pepper to season
Lasagna
- 4 zucchinis (2 green and 2 yellow)
- 1 large butternut squash, lower circular portion removed and reserved for another use
- 1/2 cup (120ml) Asiago cheese, grated
- 1 cup (240ml) passata or tomato puree
- Salt and pepper
Directions
For the Duxelles
- In a food processor, chop/pulse the mushrooms and shallots fairly fine, about 1/8 inch (3 mm).
- Melt the butter in a large wide pan over medium heat.
- Add the mushroom-shallot-garlic mixture. Season with salt and pepper and add chopped thyme.
- Cook for at least 2 hours or until the mushrooms have lost all their moisture.
- Spread on a sheet tray and cool at room temperature.
For the Sundried Tomato Ricotta
- In a medium-sized bowl, combine ricotta cheese and the zest of one lemon.
- In a small food processor, combine the lemon juice and the sundried tomatoes and pulse into a smooth paste.
- Fold the sundried tomato paste and beaten egg into the ricotta cheese.
- Season with salt and pepper and set aside.
For the Lasagna
- Slice layers of zucchini that as long as possible, and about 1/8 inch (3 mm) thick, lay the ribbons out on a cutting board.
- Peel squash and cut into a 2- x 2-inch (5 x 5 cm) rectangle, as long as possible, slice to the same thickness as the zucchini, and lay out on the same cutting board.
- Spread a very thin (1/16-inch/1-2 mm) layer of duxelle over all the zucchini slices, without covering the edges.
- Roll the zucchini slices into pinwheels, set aside.
- Spread a very thin (1/16-inch/1-2 mm) layer of ricotta mixture over the butternut squash slices, without covering the edges.
- Roll the squash slices into pinwheels and set aside.
- Season the tomato passata with salt and pepper and divide into 4 ramekins (4-5 inch/10-12.5 cm diameter).
- Add alternating pinwheels of zucchini and squash over the passata until the ramekins are filled and somewhat tight.
To Serve
- Preheat oven to 375 F (190 C).
- Dust the tops of the zucchinis and squash pinwheels with Asiago cheese.
- Transfer to the oven and bake for 20 minutes, until lightly browned on top and heated through.
- Remove from the oven and allow to rest for 20 minutes.
- Serve hot on a plate with a nice doily. Enjoy!
