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