Zucchini Lasagna Bolognese

4 to 5 medium-sized zucchini squash
Kosher salt
1 tablespoon olive oil
1 small sweet onion, diced
12 ounces cremini mushrooms, chopped
4 garlic cloves, minced
1 pound ground turkey (or substitute veggie crumbles)
1 tablespoon tomato paste
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 26-ounce box or can finely chopped tomatoes

3 tablespoons heavy cream
3/4 cup finely grated Parmesan cheese, divided
16 ounces ricotta cheese (or substitute crumbled paneer mixed with a little cream)
1 large egg
1/2 teaspoon dried basil
16 ounces freshly grated mozzarella or provolone cheese
8 ounces fresh mozzarella, sliced
Parmesan cheese, for sprinkling
Fresh basil, for topping

Spicy Basil Breadcrumbs:
1 tablespoon butter
½ cup seasoned panko breadcrumbs
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
 
Cut the zucchini into thin slices, about ⅛ inch, using a knife or, if you’d like thinner slices, a mandolin or vegetable peeler.  You are going to need 4 layers of slices; with a 9x13 inch dish, this is approximately 7 slices across for each layer, or roughly 28 to 32 slices total.

Place the zucchini in a single layer on paper towels or kitchen towels.  Sprinkle it all over with salt.  Let it sit for at least 30 minutes, but even up to 60 minutes.  This will remove the water so the lasagna isn’t watery.  While the zucchini sweats, make the bolognese.

Heat the oven to 400 degrees F.

Heat the olive oil in a large skillet or pot over medium-low heat.  Stir in the onions, mushrooms, and garlic with a pinch big of salt and pepper.  Cook until softened, stirring often, about 5 to 6 minutes.  Add in the ground turkey.  Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes.  Once browned, stir in the tomato paste, 1/2 teaspoon basil, oregano, and pepper flakes.

Add in the finely chopped tomatoes. Stir in the cream and 1/4 cup Parmesan cheese.  Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.

In a bowl, stir together the ricotta cheese, egg, remaining 1/2 cup Parmesan cheese, and 1/2 teaspoon basil until combined.

Now it’s time to make the lasagna!  Press towels over the zucchini very well to remove all the liquid.  Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish.  Layer one row of zucchini slices in a single layer.

Spoon some of the bolognese all over the zucchini slices.  Spread a third of the ricotta mixture over the meat.  Sprinkle on a few handfuls of the grated mozzarella cheese.  

Add another layer of the zucchini slices and repeat what you just did; add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. 

Add another layer of zucchini slices.  Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. 

Top with the final layer of zucchini slices.  For the final layer, add the remaining bolognese sauce.  Top with the fresh mozzarella slices.  Bake the lasagna for 35 to 40 minutes.

Once finished, let it set up for another 30 to 45 minutes; it will cut much more nicely if it sits and settles.  This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!

Before slicing, top with the basil breadcrumbs, extra grated Parmesan cheese and fresh basil. 

To make spicy basil breadcrumbs:
While the lasagna is baking, make the breadcrumbs.  Heat the butter in a skillet over medium heat.  Once melted, stir in the breadcrumbs, basil, and pepper flakes.  Cook for 1 to 2 minutes, tossing, until browned and crispy.  Sprinkle on the lasagna when it comes out of the oven.

Note: Ingredients can also be halved and lasagna made in a 9x9 inch dish.

Serves 8.  

From How Sweet Eats blog, with minor changes

Halloumi and Grape Skewers

300 grams of halloumi cheese, cut into rough 1-inch squares
18-20 red grapes
Olive oil
Black pepper
75 grams honey
25 grams salted butter
1 tablespoon fresh oregano leaves

Heat oven to 425 F.  Soak wooden skewers for 30 minutes.  Line a baking tray with parchment paper.  

Skewer the halloumi and grapes onto the soaked wooden skewers until all the ingredients have been used up.  Toss in a little olive oil and season with black pepper.

Place onto the prepared baking tray and bake in the oven for 10-15 minutes, until golden.

Whilst the halloumi is baking, place the honey and butter into a small saucepan and heat, stirring, until the butter has dissolved.  Remove from the heat and stir in the oregano leaves.

When the halloumi skewers are done baking, place on  serving dish and drizzle with the oregano honey.

Serves 6.

From Tastemade UK 

Homemade Labneh

2 cups plain whole-milk yogurt  

Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters).  Spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl.  Lightly cover strainer with plastic wrap.  Refrigerate 12-24 hours.  After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into extra-stiff labneh.

Remove strainer from bowl; discard whey. Spoon labneh into a bowl and store in refrigerator for up to 1 week.

Makes 1 1/4 cups.

From Cooking Light

Cheese Pull-Apart Bread

Dough:

3 1/2 cups (418 grams) unbleached all-purpose flour

2 teaspoons instant yeast

2 tablespoons (21 grams) potato flour or 1/4 cup instant potato flakes

3 tablespoons (21 grams) nonfat dry milk

1 tablespoon (25 grams) sugar

1 1/4 teaspoons salt

4 tablespoons (57 grams) soft butter

2/3 cup (152 grams) lukewarm water

1/2 cup (113 grams) lukewarm milk

Coating:

1/3 cup (43 grams) cheese powder or finely grated Cheddar or Parmesan cheese

3 tablespoons (21 grams) cornstarch

2 teaspoons dried or minced fresh herbs (such as oregano, basil, rosemary, thyme) and/or garlic or onion powder

4 tablespoons (57 grams) melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Lightly grease a deep 9" casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan to coat.

Gently deflate the dough, and transfer it to a lightly greased work surface.  If using a casserole dish or cake pan, divide the dough into 32 pieces, by dividing in half, then in halves again, etc.  Don't worry about making them exactly even, and don't bother to shape them into balls, unless you're totally into perfection.  If using a loaf pan, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds.

Make the coating: whisk together the cheese powder or grated cheese, cornstarch, and seasonings.  Put the melted butter in a small bowl.  Dip each ball in the butter, then the in coating, then place in the casserole dish or cake pan in a single layer; you'll need to squeeze them in.  If using the loaf pan, brush the rounds with butter, then sprinkle with coating mixture.  Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up.

Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.

Uncover the pan.  Bake the bread for 15 minutes.  Tent with aluminum foil and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil.  An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Makes one pull-apart loaf.

From King Arthur Flour