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.
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Recipe Summary
Ingredients
Directions
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.