Zucchini lasagna | Recipe Of The Day

There's nothing like a good, homemade lasagna. The thin sheets of pasta, the meat filling and of course the heaps of cheese loaded in and out throughout. 

However, one evening I was to prepare dinner for some friends, and I thought why not try something new and different with the lasagna... I was definitely watching my diet at the time (still am in most ways) and decided to create a zucchini version of lasagna. 

Of course I prepared and cooked my meat filling as usual (you can used minced lamb or beef) and I used ricotta and mozzarella cheeses. I drained the meat as I wanted to have less liquid in my lasagna. The zucchini layers were thinly sliced with a mandolin (kudos to you if you can properly slice a zucchini evenly) and rubbed them with salt to release the water from within. Make sure you do this over a bowl or have them hanging/resting on something over a bowl or the sink as there can be A LOT of water inside the zucchinis. 

The ricotta was great because it acted as cement and it made it easier to weave and layer the zucchini. 

Unfortunately in my first attempt (as you can see in the photos below,) I ran out of zucchini to cover the top completely and did not have enough pieces to weave. Weaving is essential because this will help keep the layers of zucchini together as it will shrink when it gets baked in the oven.

I baked it at 375°F - this took 25-35 minutes. 400°F is fine too for a quicker process. Just be sure to watch the oven! 

To make a larger lasagna,

  • 4 large zucchinis
  • half a pound of meat for your filling (use your usual lasagna meat filling recipe)
  • small tub of mozzarella (15oz)
  • small tub of ricotta (15oz)

Food: Zucchini Lasagna
Made by: Homemade Original Recipe

Enoteca Sociale

An absolute favourite. Italian, family styled dining is one of my favourites. I of course have to blog about Enoteca Sociale because a) it's definitely a number one of mine in Toronto and b) it's just so good! IMG_8637

Opened not long ago, this Enoteca has so many things working for them. They are welcoming, the service is superb and they know what they're talking about! Moreover, if you want to taste the best of italian food (or as close as you're going to get to it) with local produce, Sociale has it all. The menu has changed every time that I've been and has not failed me once. From antipastis like their house-cured meats, to their home-made pastas (which is a huge seller for me), everything is delicious.

The last time I went I got to enjoy bone marrow - decadent and so worth it - as well as various pasta dishes from spaghetti to ravioli... Pork chop was another entrée that I got to taste (simple dish but juicy nonetheless).IMG_8638

That evening, a sticky toffee pudding (the best in Toronto might I add), a lemon pudding, and a butter tart with a chocolate filling was offered on the menu.

I highly recommend Enetoca Sociale, but make sure you make reservations WELL in advanced (I usually book at least two weeks in advanced!) Enjoy!