Recipes and Cooking Vegetable Lasagna with Labneh Labneh, a spreadable cheese made from strained yogurt, stands in for ricotta in this skillet lasagna. If you can't find labneh at your grocery store, use whipped cream cheese. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on January 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 1 hrs 30 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 large yellow straightneck summer squash (8oz), halved lengthwise and sliced into 1/4-inch-thick half-moons 8 ounce cremini mushrooms, quartered Salt and freshly ground black pepper 1 cup chopped yellow onion 1 bunch lacinato kale, stems removed and leaves coarsely chopped 3 large cloves garlic, minced 24 ounce cherry tomatoes, halved 9 dried lasagna noodles, broken 2 cup vegetable broth 1 ½ cup labneh 1 recipe zhoug (see recipe) 4 ounce fresh or part-skim mozzarella cheese, sliced Cherry tomatoes, flat-leaf parsley, and/or cilantro (optional) Directions For vegetables: In an extra-large straight-sided skillet heat 1 Tbsp. oil over medium-high. Add squash in an even layer. Season to taste with salt and black pepper. Cook 2 minutes or until browned, without stirring. Turn; cook 2 minutes more or until browned. Transfer to a bowl. In same pan, brown mushrooms. Transfer to bowl with squash. Add remaining 1 Tbsp. olive oil to skillet. Add onion; cook and stir until softened. Add kale; season with salt and pepper. Cook and stir 3 minutes or until kale is wilted and tender. Add garlic; cook and stir 1 minute more. Transfer to bowl with squash and mushrooms. Add tomatoes to skillet. Season with salt and pepper. Cook 5 to 10 minutes or until tomatoes are softened and juices have thickened slightly. Transfer to bowl with vegetables and stir to combine. (Vegetable mixture can be kept refrigerated up to 3 days.) Preheat oven to 400°F. Spoon about 1/3 cup vegetable mixture into the bottom of a large oven-safe skillet. Cover with three noodles. Top with one-third vegetable mixture. Repeat layers twice. Gently pour broth over noodles. Bring to boiling over medium-high; reduce to medium. Cook, uncovered, 20 minutes or until noodles are tender and broth is mostly absorbed, keeping noodles submerged. Spread labneh and zhoug over top of lasagna, making sure to cover all the noodles. Arrange mozzarella evenly over the top. Bake, uncovered, 30 minutes or until juices are bubbling and top is golden. If desired, top with cherry tomatoes, parsley, and/or cilantro. Serves 6. Zhoug For a homemade zhoug: In a food processor combine 1/2 cup packed each fresh flat-leaf parsley and cilantro, 2 cloves garlic, and 1 seeded serrano pepper. Pulse until finely chopped. Add 1/4 cup olive oil, 2 Tbsp. lemon juice, 1/2 tsp. each ground coriander and ground cumin, and 1/4 tsp. ground cardamom. Pulse until just combined. Season to taste. (Store in refrigerator up to 1 week.) Homemade Labneh Look for labneh at Middle Eastern markets or make it from scratch: Spoon 2 cups plain whole milk Greek yogurt into a large piece of 100% cotton cheesecloth; tie into a bundle. Tie bundle to the handle of a wooden spoon; suspend over a deep bowl or pitcher. Refrigerate at least 2 hours or until most of the liquid has drained and mixture is the consistency of softened cream cheese. Rate it Print Nutrition Facts (per serving) 494 Calories 29g Fat 45g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 494 % Daily Value * Total Fat 29g 37% Saturated Fat 11g 55% Cholesterol 38mg 13% Sodium 928mg 40% Total Carbohydrate 45g 16% Total Sugars 8g Protein 15g Vitamin C 97.8mg 489% Calcium 355mg 27% Iron 3.6mg 20% Potassium 951mg 20% Folate, total 170.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.