Yesterday Mr. Meat and Potatoes played golf with some buddies. One of these buddies apparently has an absolutely *to die for* 25'x40' garden. How lucky for me- when he got home from golf he had three absolutely beautiful zucchinis from his buddies garden. So, it was a no-brainer that the star of tonight's dinner would be zucchini.
I have to head out of town for a couple of days on business this week and as such I wanted to at least get a start on using these gorgeous zucchinis. And, I also wanted to try the roasted garlic coconut cream from sb&gb. Let me tell you, both the zucchini and the roasted garlic cream were to die for!
This recipe can be easily adjusted to whatever fresh vegetables you have on hand. And I will definitely use the roasted garlic coconut cream recipe over and over again in a variety of recipes (thank you sb&gb).
1 large zucchini, peeled and cut lengthwise into thin strips
4 no boil lasagna noodles (I used the type made for a 9x9 pan)
6 oz baby brown pearl mushrooms, sliced
5 oz shitake mushrooms, sliced
1 14 oz can coconut milk
2 heads garlic, roasted
8 oz frozen spinach, thawed
3 cups marinara sauce (I cheated and used store bought)
1/4 cup nutritional yeast
Salt to taste
Preheat oven to 350.
Cut tops of garlic bulbs so that garlic cloves are exposed. Place on a sheet of aluminum foil, drizzle with olive oil, wrap and place in the oven until browned and tender, about 45 minutes or so. Set aside to cool.
Place coconut milk and roasted garlic into a food processor or powerful blender with a pinch of salt and blend until smooth. Remove water from the spinach by squeezing it and place into the roasted garlic and coconut milk mixture. Set aside
In a 9x9 pan place some marinara sauce on the bottom. Layer two lasagna noodles on top. Cover with half the roasted garlic coconut and spinach mixture. Place half of the baby brown pearl mushrooms on top and then add a layer of zucchini. Add more marinara sauce. Place the next two lasagna noodles on top of the marinara, add the rest of the more roasted garlic and spinach cream, more zucchini and the rest of the baby brown pearl mushrooms. Add another layer of zucchini, top with the rest of the marinara and then the shitake mushrooms. Sprinkle the nutritional yeast on top and place in the oven. Bake for an hour or until the lasagna is bubbly.
Allow to cool 15 minutes before serving.
Note: if you would like the zucchini very tender you can either steam it lightly first or cover the lasagna removing the cover for the last ten minutes of cooking.