Zucchini Mushroom Lasagna Rolls

Difficulty:
1/5

Ease of Preparation: Hard
Time of Preparation: 1 hour, plus 2 hours cooling time
Yield: 4 servings

An all-vegetable take on lasagna is something that we’re proud to share! Earthy mushroom duxelles brings the umami flavors and pairs well with a creamy mix of ricotta and sun-dried tomatoes. “Noodles” of zucchini and squash make this a healthy take on an old favorite!


 

Ingredients:

Mushroom Duxelles:
  • 2 pounds (1 kg) cremini mushrooms
  • 3 shallots, finely chopped
  • ¼ pound (113 g) butter
  • 3 sprigs thyme, chopped leaves
  • Salt and pepper
Sundried Tomato Ricotta Mixture:
  • 1 ½ cups (350 ml) ricotta cheese
  • ½ cup (120 ml) sundried tomatoes
  • 1 lemon
  • 1 egg, beaten
  • Salt and pepper
Lasagna:
  • 4 zucchinis (2 green, 2 yellow)
  • 1 large butternut squash, lower circular portion removed and reserved for another use
  • ½ cup (120 ml) grated Asiago cheese
  • Mushroom Duxelles
  • Sun-dried Tomato-Ricotta Mixture
  • 1 cup (240 ml) passata
  • Salt and pepper

 


 

Method:

For the Duxelles:

In a food processor, chop/pulse the mushrooms and shallots 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.

 

Sun-dried 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 sun-dried tomatoes and pulse into a smooth paste.

Fold the sun-dried 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 are 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.