Shoarma Zucchini "Lasagne" with Caramelized Onion, Mustard, and Basil
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By Ewoud Ruesink
Shoarma Zucchini "Lasagne" with Caramelized Onion, Mustard, and Basil
This shoarma zucchini lasagne with caramelized onion, mustard, and basil is a delightful twist on a classic dish, combining savory, tangy, and aromatic flavors in every bite. Enjoy!
Updated at: Fri, 19 Apr 2024 11:31:36 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories423.4 kcal (21%)
Total Fat21.3 g (30%)
Carbs32.7 g (13%)
Sugars7.6 g (8%)
Protein26.1 g (52%)
Sodium774 mg (39%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
9lasagne noodles
1courgette
large, zucchini, thinly sliced lengthwise
400gchicken meat
shoarma
2 cupscheese
shredded, mozzarella or a blend of mozzarella and cheddar
1onion
large, thinly sliced
2 tablespoonsolive oil
2 tablespoonssoy sauce
1 tablespoonworcestershire sauce
1 tablespoonred wine vinegar
2 tablespoonsdijon mustard
salt
to taste
pepper
to taste
basil leaves
torn
Sauce
Instructions
Step 1
Preheat the oven to 180°C (350°F).
Prepare lasagne noodles
Step 2
Bring a large pot of salted water to a boil. Cook the lasagne noodles according to the package instructions until al dente. Drain and set aside.
Prepare the Shoarma Zucchini Mixture:
Step 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shoarma meat and cook until browned and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of olive oil. Add the thinly sliced courgette and sauté until tender and slightly caramelized. Remove from the skillet and set aside.
Prepare the Caramelized Onion:
Step 5
In the same skillet, add the sliced onion with a pinch of salt. Cook over medium-low heat, stirring occasionally, until the onion is soft and caramelized, about 15-20 minutes. Set aside.
Prepare the Sauce:
Step 6
In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
Step 7
Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.
Step 8
Season the sauce with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and set aside.
Assemble the Lasagne:
Step 9
Spread a thin layer of the white sauce in the bottom of a 9x13 inch baking dish.
Step 10
Place 3 lasagne noodles on top of the sauce.
Step 11
Layer half of the shoarma meat, half of the caramelized onion, and half of the sautéed courgette on top of the noodles.
Step 12
Drizzle half of the soy sauce, Worcestershire sauce, and red wine vinegar over the filling.
Step 13
Spread another layer of white sauce over the filling.
Step 14
Repeat the layers with the remaining ingredients, ending with a final layer of lasagne noodles topped with white sauce.
Add Toppings:
Step 15
Drizzle the Dijon mustard over the top layer of white sauce.
Step 16
Sprinkle the shredded cheese evenly over the lasagne.
Step 17
Garnish with torn basil leaves.
Bake:
Step 18
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Step 19
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagne is heated through.
Serve:
Step 20
Let the lasagne cool for a few minutes before slicing.
Step 21
Serve hot, garnished with additional fresh basil leaves if desired.
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