Avocado Cream Lasagna
I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Welcome to today. Where we are putting avocado cream on our lasagna. What is avocado cream?
I’m so glad you ask.
It’s ripe avocado mixed up with some olive oil & garlic to make the dreamiest pasta sauce. Or the dreamiest put-on-anything sauce. But you should first put it on your lasagna because you’re here and I’m telling you it’s the thing to do.
I mean, look how creamy!
I’ve decided that this is the perfect dish to ease you away from popsicles, ice cream cones, outdoor BBQ’s, you know, all those summer things. And help transition you into pumpkin, cozy dishes and cooler weather, you know, all those fall things.
This lasagna is very much a wannabe summer dish with all the zucchini, corn, avocado, but it’s too cozy for summer. So I’m deeming it a fall dish. So cozy.
It’s cozy, but still vegetable-filled with corn, zucchini and roasted tomatoes, which makes it a WIN WIN.
I love how quickly it cooks, that you can make mac n’ cheese out of it (<3), and it’s a great carb option. I don’t do the low carb thing. I know that my brain’s primary source of fuel is glucose (which comes from carbs) and if I don’t incorporate carbs at a meal I’m not satisfied and am much more likely to overeat later.
So pasta and I are best of friends.
My sister’s fiancé (who will be her husband and less than 10 days! Yay wedding!) would call this lasagna blasphemy. If you are a lasagna purist, look away. This might not be your lasagna. I for one think it’s fun to smoosh together a lot of different food flavors and sometimes get lucky and make a dish that is completely delicious.
So I beg you. Go put avocado cream on your lasagna. You won’t hate it.
Avocado Cream Lasagna
Yield: 1-9"x11" rectangular casserole dish
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
2 ripe avocados
1 large clove garlic
2 tablespoons olive oil
1/2 teaspoon salt
juice of half a small lime
2 vine-ripe tomatoes
28oz of your favorite marinara sauce
1 1/2 cup rotisserie chicken, shredded
1 ear corn, cut off cob
1/2 zucchini, grated with a cheese grater
9 oven-ready, no-boil lasagna pasta
1 cup mozzarella, shredded
2/3 cup asiago, shredded
1/2 cup fresh basil
Preheat oven to 400ºF. Thinly slice your tomatoes and place on a baking sheet. Drizzle with oil, salt/pepper and bake for 15 minutes, or until they start to caramelize. Set aside. Decrease over temp to 375ºF.
Meanwhile, in a blender combine all ingredients for avocado cream. Set aside.
In a saucepan, heat ~1 tablespoon olive oil over medium heat. Add in corn and grated zucchini and cook, tossing frequently, until corn turns golden brown.
In a casserole dish, first add in a layer of pasta sauce (~1/4 of your pasta sauce). Top with no-boil lasagna pasta, half of avocado cream, 1/2 your chicken, 1/2 your corn + zucchini mix, 1/3 of your cheese, 1/4 of your pasta sauce and some torn basil. Then do another layer of no-boil lasagna pasta and repeat layers from before. Then do another layer of no-boil lasagna pasta and top with remaining pasta sauce, cheese and roasted tomatoes. Cover with foil and bake at 375ºF for 45 minutes. Allow to sit 10 minutes before serving.