Summer Stovetop Lasagna.
with zucchini, greens and goat cheese
It is not necessary to use your oven to make a super simple lasagna using summer vegetables that are so abundant in mid to late summer.
My Summer Stovetop Lasagna is made right on a stovetop burner. It is loaded with summer organic zucchini, Swiss chard and kale, aromatic onions, garlic, basil and oregano. You can use regular lasagna noodles or the no boil variety; they will softly cook in a light tomato sauce. You can use ricotta or goat cheese for the filling and top it off with parmesan and mozzarella cheese. So here is the recipe!
1/4 cup extra virgin olive oil
1 small organic onion, thinly sliced
3 organic cloves of garlic, thinly sliced
1 organic zucchini, cut in half and sliced or 2 smaller zucchini, sliced
1/2 bunch organic Swiss chard and or kale, thinly sliced
Fresh organic basil and oregano, chopped
1 28 ounce can San Marzano tomatoes, smashed in a bowl and seasoned with salt, pepper, dried Italian seasoning, basil and oregano to taste, set aside
8-10 lasagna noodles, uncooked
1/4 cup of broth
1 log of soft goat cheese or soft chèvre (about 6-8 ounces)
1 package of shredded mozzarella or Italian cheese blend
4 ounces of grated parmesan reggiano
Fresh basil and or oregano for garnish
Heat some of the oil in a skillet to medium high
Sauté the onion and garlic then add the zucchini and sauté until browned
Mix in the greens, fresh basil and oregano and cook until wilted
Remove from heat and set aside
Add remaining oil to a caste iron dutch oven (with lid if available)
Place it on a burner set to a low simmer
Add 1/3 of the seasoned tomatoes
Lay half of the uncooked noodles on top( break them in thirds or half to fit pan)
Spread half of the sautéd vegetables on top
Add a half of the ricotta or goat cheese
Layer with 1/3 of seasoned tomatoes
Lay the rest of the noodles on top(make them fit)
Layer with the rest of the ricotta or goat cheese
Add in the broth and the balance of the tomatoes
Top with shredded mozzarella and parmesan
Cover and let low simmer for about 15 minutes
Uncover and raise the temperature to medium high, cook uncovered for another 5-7 minutes until liquid is absorbed and cheese is melted
Sprinkles with fresh basil and or oregano
Cover and let rest until ready to serve. Enjoy with a fresh green salad!
Interested in my COOKBOOK? You will LOVE it!! Go Here: