goat cheese zucchini lasagne (convection-toaster oven)
With the intense heat we are experiencing here in the south west, it's a blessing to have a convection toaster oven. It doesn't create a lot of heat in my kitchen. I use it a lot. This recipe was surprisingly filling and very tasty. I will definitely make it again!
prep time
30 Min
cook time
1 Hr 20 Min
method
---
yield
2-4 serving(s)
Ingredients
- 2 tablespoons coconut oil
- 7-oz packages goat cheese, shredded (mozeralla type)
- 3 large zucchini, sliced thin the long way.
- 1 jar spaghetti sauce, meatless
- 6 large white button mushrooms sliced
- 1 small bunch of mixed italian herbs (i used basil, thyme and orgegan)
- - salt and pepper
- 1 cup grated romano cheese
How To Make goat cheese zucchini lasagne (convection-toaster oven)
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Step 1Preheat your convection, toaster oven to 375'F. Spray a 9x9" oven safe casserole dish.
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Step 2Saute the mushrooms with some of the herbs in the coconut oil.
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Step 3When the mushrooms are just soft remove from the saute pan and set aside.
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Step 4Shred your goat cheese. You can use different types of goat cheese in this too. Soft or hard, it's up to you.
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Step 5Put some of the spaghetti sauce on the bottom of the prepared casserole dish and spread it around. Add a layer of sliced zucchini to cover the sauce. Sprinkle some grated cheese and herbs on top.
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Step 6Spread all the sauteed mushrooms on top of the grated cheese. Repeat with the sauce, zucchini, cheese and herbs. Add some salt and pepper on top. End with the grated Romano cheese.
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Step 7Bake covered with tin foil for about 30 minutes. Then remove the tin foil and bake for about 20 minutes or until the lasagne is bubbly and the top is a golden shade.
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Step 8Serve and Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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