Zucchini Lasagna from ‘Everyday Detox’
Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from Everyday Detox by Megan Gilmore (Ten Speed Press), which focuses on crowd-pleasing but digestion friendly recipes created with all-natural whole foods. Try making the recipes at home and let us know what you think!
Photograph by Nicole Franzen
Zucchini Lasagna
Serves 4
Healthy or not, lasagna tends to be a labor-intensive dish. This zucchini version is no more difficult to prepare than the traditional kind and it tastes just as delicious, without weighing you down. The key to avoiding a watery result is salting the zucchini “noodles,” to draw out any excess moisture, and then rinsing and patting them dry. Featuring unique vegetable fillings, like cauliflower “ricotta” and mushroom “meat,” this dish is loaded with nutrition and is sure to satisfy your lasagna cravings. It may even surprise the skeptics in your life!
4 zucchini (about ½ pound)
Sea salt
1 ½ cups Easy Marinara Sauce
Shredded goat’s milk
Cheddar, for topping (optional)
CAULIFLOWER “RICOTTA”
1 pound frozen cauliflower, thawed
2 eggs, lightly beaten
½ cup chèvre (soft goat cheese)
1 teaspoon dried oregano
½ teaspoon sea salt
MUSHROOM “MEAT”
1 teaspoon butter
½ yellow onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, roughly chopped
½ teaspoon sea salt
Preheat the oven to 350ºF.
Thinly slice the zucchini lengthwise, about ¹⁄8 inch thick, using a sharp knife or mandoline slicer. (There’s no need to peel the zucchini, unless you want to.) Use your hands to gently rub the “noodles” with a generous pinch of sea salt and then set aside in a large bowl to sweat while you prepare the fillings.
Prepare the cauliflower “ricotta”: Process the thawed cauliflower in a food processor fitted with an “S” blade, to create a ricelike texture. Transfer the cauliflower to a thin dish towel, then twist it up and use your hands to firmly squeeze out the moisture. A lot of liquid should be released, leaving a very dry cauliflower pulp. Place the pulp in a large bowl and mix in the eggs, chèvre, oregano, and salt. Set aside.
Prepare the mushroom “meat”: In a skillet over medium heat, melt the butter.
Add the onion and sauté for 5 minutes. Add the garlic, mushrooms, and salt and sauté until the mushrooms are tender, 6 to 8 minutes.
Rinse and drain the zucchini “noodles,” then pat them dry with a towel.
To assemble the lasagna, spread a thin layer of marinara sauce across the bottom of a 9-inch square dish to prevent sticking, then arrange several zucchini “noodles” to cover the sauce, overlapping slightly. Spoon half of the cauliflower mixture over the top of the zucchini layer, distributing it evenly. Use a slotted spoon to sprinkle half of the mushroom mixture over the cauliflower layer, and then spoon a bit more marinara sauce over the top. Add another layer of zucchini, then repeat the process with the remaining cauliflower and mushroom layers. Add a final layer of zucchini and top them off with a layer of marinara sauce.
Bake for 60 minutes. Sprinkle a layer of shredded cheese over the top of the lasagna during the final 10 minutes of baking, giving it just enough time to melt.
Remove from the oven and allow the dish to sit for 20 minutes before cutting and serving.
Easy Marinara Sauce
I used to be intimidated by making my own marinara sauce, until I finally gave it a shot and realized how easy it is to prepare. This simple sauce is now a staple in my home and tastes better than any version I’ve ever bought from the store. Making your own sauce also allows you to control all of the ingredients, particularly the amount of sugar and oil. Here I’ve minimized both by using a naturally sweet carrot in lieu of sugar and just a touch of healthy fat. If you enjoy marinara sauce often, feel free to make a double batch and freeze it for a future meal.
1 teaspoon coconut oil or butter
½ yellow onion, chopped
1 carrot, chopped
1 pound tomatoes, roughly chopped
1 cup water
1 clove garlic, minced
½ teaspoon sea salt
2 teaspoons dried oregano
1 teaspoon dried basil
Melt the coconut oil in a large sauce pot over medium heat and sauté the onion and carrot until tender, 8 to ı0 minutes.
Add the tomatoes, water, garlic, salt, oregano, and basil, then bring the mixture to a boil. Lower the heat and cover, allowing the sauce to simmer until the tomatoes are soft, about 20 minutes.
Transfer the mixture to a high-speed blender and blend until smooth. Serve warm. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Make it omnivore-friendly:
Though this dish is already rather meatlike, you can add cooked ground beef to the mushroom mixture, if you desire. Be sure to drain the cooked meat well to avoid a soggy result.
More vegetarian recipes to love:
Popcorn Tacos from ‘A Modern Way To Eat’
Crisp Carrot Tacos from ‘Eat Mexico’
Lemon Garlic Eggplant With Labneh Recipe From ‘I Will Not Eat Oysters’
