Herringbone Vegetable Lasagna

Herringbone Vegetable Lasagna

The weather is getting colder and meals at home are getting cozier. I live for those days where you spend all day inside, making an epic meal. This veggie lasagna is the perfect thing to make if you’re looking to spend some time inside this fall.

Herringbone Vegetable Lasagna

Usually cold weather means that I eat ALL the carbs, but in an effort to be just a little bit healthyish, I decided to make this lasagna without noodles. At first I was just going to slice the zucchini on a mandolin, but then, I saw that KitchenAid came out with a Vegetable Sheet Cutter Attachment. I literally squealed out loud, that’s how excited I was when I saw the video of the sheets of zucchini coming out, all smooth and perfect.

Herringbone Vegetable Lasagna

After I got my hands on the attachment, I was even more excited to make zucchini lasagna – the sheets of zucchini were whisper thin (you can choose if you want thin or regular sheets) and wide enough to look just like lasagna! It’s unbelievably satisfying to see the sheets just magically cut themselves.

Herringbone Vegetable Lasagna

After I had the zucchini noodles sorted out, I thought about what else I wanted in this dish. A vegetable heavy marinara sauce was about the only sauce I considered, but then I had to decide between ricotta or béchamel. I choose béchamel because it seemed just a touch cozier, especially with the hint of nutmeg. The béchamel also helped bind everything together, as a bonus.

This lasagna might look like it takes a while to put together, but really, it’s faster than a typical meat lasagna, because you don’t have to simmer your sauce as long.

Herringbone Vegetable Lasagna

I started out by making the sheets of zucchini. Begin by attaching the Vegetable Sheet Cutter Attachment to the power hub of your KitchenAid® Artisan® Mini Stand Mixer. Then, trim your zucchinis into 4 inch sections. You want to look for big, firm zucchinis while you’re at the store because the bigger the zucchini, the more noodles you’ll get.

Herringbone Vegetable Lasagna

After your zucchini is trimmed, you need to insert the food holders into the center of the round, making sure to match up the arrows.

Herringbone Vegetable Lasagna

From there, you just slide your zucchini into the Vegetable Sheet Cutter Attachment and skewer it all the way through to make sure it’s stable.

Herringbone Vegetable Lasagna

Slide in the thin blade, then use the release leaver so the blade rests against the zucchini.

Herringbone Vegetable Lasagna

Turn on your Stand Mixer to a speed of 2 and watch as the sheets of zucchini magically spin out.

Herringbone Vegetable Lasagna

From there, trim your sheets to the size of your pan with your KitchenAid® Chef Knife.

Herringbone Vegetable Lasagna

At this point, you can salt your sheets to help draw out the moisture, but I skipped out on that because my zucchini wasn’t too moist.

Herringbone Vegetable Lasagna

Once the noodles were made, I made a quick vegetable marinara and a béchamel (see recipe below for how to make these sauces!).

Herringbone Vegetable Lasagna

Herringbone Vegetable Lasagna

Then it’s time to assemble the dish! I like to layer this dish in the following pattern: sauce, grated parmesan, zucchini noodles, béchamel.

Herringbone Vegetable Lasagna

On the last layer, I did a fun and cute herringbone pattern. It looks complicated, but as long as you follow these steps, you can do it too. You want to create zucchini ribbons by trimming zucchini sheets to 3/4 inch widths. You’ll need enough ribbons to cover your lasagna. Tightly lay out the ribbons, vertically, leaving no gaps between.

Herringbone Vegetable Lasagna

Follow these steps to do a herringbone pattern:

1) Skip 3, fold back 3, skip 3, and so on. Lay out a ribbon, then reset by folding all the ribbons down.

2) Fold 1, skip 3, fold 3, and so on.  Lay out a ribbon, then reset.

3) Fold 2, skip 3, fold 3, and so on. Lay out a ribbon, then reset.

4) Fold 3, skip 3, fold 3, and so on. Lay out a ribbon, then reset.

5) Skip 1, fold 3, skip 3, and so on. Lay out a ribbon, then reset.

6) Skip 2, fold 3, skip 3, and so on. Lay out a ribbon, then reset.

7) Go back to step 1.

Herringbone Vegetable Lasagna

Herringbone Vegetable Lasagna

Once the pattern is done, trim the excess zucchini sheets from the pan.

Herringbone Vegetable Lasagna

From there, it’s just a bake in the oven for 30-45 minutes, or until the edges are brown and sauce is bubbly.

Herringbone Vegetable Lasagna

Cool for 10-15 minutes until slicing.and quick rest, and then it’s time to dig in, guilt free!

Herringbone Vegetable Lasagna

Share your take on this Herringbone Vegetable Lasagna on Instagram using #ForTheMaking for a chance to be featured.

Herringbone Vegetable Lasagna

Makes 10 servings

INGREDIENTS

For the zucchini lasagna

3 large zucchini

For the marinara sauce

2 tablespoons olive oil
1-2 small eggplants (I used Japanese eggplants), diced
8 ounces mushrooms, diced
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
2 sprigs fresh basil
Salt to taste

For the béchamel

2 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
8 ounces Parmesan, grated
Freshly ground nutmeg

DIRECTIONS

Start off by making the zucchini lasagna noodles. Attach the KitchenAid® Vegetable Sheet Cutter Attachment to the power hub of the Artisan® Mini Stand Mixer. Trim the ends of of your zucchini with your KitchenAid® Chef Knife and cut into even 4” sections.

Take a zucchini section and push the food holder into one end. Push the Zucchini/Cucumber Adaptor into the other end, ensuring that the pieces are centered and the red arrows line up.

Place the food holder end onto the Vegetable Sheet Cutter Attachment and insert the skewer through the entire zucchini. Position the thin blade, with the blade cover resting on top of the zucchini. Turn the Stand Mixer to Speed 2 and slowly release the blade using the release lever.

When the zucchini is sheeted, trim off the skin and seed ends. Cut the zucchini sheets into pieces that fit the size of your lasagna pan, about 10-12 inches. Repeat with the remaining zucchini.

Optional: On a baking sheet, lay out the zucchini and lightly salt to help remove excess water. Lightly dry with a paper towel after the salt draws out the water.

While the lasagna sheets are resting, preheat the oven to 375°F and make the sauce and béchamel.

To make the marinara sauce, heat up the oil in a large skillet or pot over medium high heat. When hot, add all of the vegetables and cook, stirring occasionally, until soft and but not brown, 8-10 minutes. Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and sugar. Add the basil and simmer, on low, for 20 minutes. Taste and season with salt.

While the sauce is simmering, make the béchamel. In a medium saucepan, melt the butter over medium heat. Add in the flour and stir until smooth. Cook, stirring, until light golden brown, 6-7 minutes. Add the milk, 1 cup at a time, whisking continuously until smooth. Bring to a gentle simmer while stirring, about 8-10 minutes. The sauce will thicken up. Season with salt and nutmeg. Set aside.

Once the sauce and béchamel are made, it’s time to assemble the lasagna. In a pan, layer in the following order: sauce, grated parmesan, zucchini noodles, béchamel. Repeat until all the zucchini and sauces are used up. End on a layer of zucchini topped with béchamel and parmesan.

I made a fun herringbone design on the last layer that I learned from Serious Eats – you can get really creative with what kind of pattern you want to do because the zucchini sheets are so easy to work with.

Follow these steps to do a herringbone pattern:

1) Skip 3, fold back 3, skip 3, and so on. Lay out a ribbon, then reset by folding all the ribbons down.

2) Fold 1, skip 3, fold 3, and so on.  Lay out a ribbon, then reset.

3) Fold 2, skip 3, fold 3, and so on. Lay out a ribbon, then reset.

4) Fold 3, skip 3, fold 3, and so on. Lay out a ribbon, then reset.

5) Skip 1, fold 3, skip 3, and so on. Lay out a ribbon, then reset.

6) Skip 2, fold 3, skip 3, and so on. Lay out a ribbon, then reset.

7) Go back to step 1.

Trim the excess zucchini and bake for 30-45 minutes, or until the edges are brown and sauce is bubbly. Remove and cool for 10-15 minutes before slicing.

Herringbone Vegetable Lasagna Recipe

Print


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

Reinvent classic meals and inspire your culinary creativity with fresh fruits and vegetables. The KitchenAid® Vegetable Sheet Cutter Attachment produces thin sheets of zucchini, apples, cucumber and other fruits and vegetables. From substituting pasta and wraps with vegetable sheets, to reinventing snacks and sweet dishes, the options are endless. Learn more

KitchenAid® Vegetable Sheet Cutter Attachment

Professional Series Chef 8" Knife
Every Cook’s knife. For chopping, dicing, slicing, this is the symmetrically balanced workhorse of knives for every chef. Lifetime limited warranty. Learn more

KitchenAid® Professional Series Chef 8″ Knife

Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer
Mini Mixer. Powerful Performance. The Artisan® Mini tilt-head stand mixer makes up to 5 dozen cookies in a single batch, with the same power as the full size KitchenAid® tilt-head Stand Mixers while being 20% smaller, 25% lighter*. *KitchenAid® Artisan® Mini compared to the full size KitchenAid® tilt head Stand Mixers. Learn More

KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer

You might also like:

ABOUT THE BLOG

The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.