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Noodle less Zucchini lasagna



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monkey




 
 
    
 

Post Mon, Jul 01 2013, 9:48 pm
Looking for a recipe!!

Has anyone ever made a lasagna with layers of zucchini instead of with noodles?

I recently heard of this idea and was wondering if anyone has ever done it? Was there anything you specifically did to the zucchini to make it less watery?

Also, I read somewhere that mixing an egg with the ricotta cheese helps keep the mixture together. Do people do this with regular lasagna also or is it only because when cooking with vegetables vs noodles the mixture tends to be more loss?

I never made regular lasagna before....so I don't have my "typical" recipe that I can just convert to zucchini....

TIA
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ra_mom




 
 
    
 

Post Mon, Jul 01 2013, 10:02 pm
Slice the zucchini lengthwise, very thin. Sprinkle with salt and place in a collander to drain off the excess liquid.

And definitely combine the ricotta and spices with an egg or two. I do that with regular lasagna as well (with cottage cheese - but ricotta holds better for zucchini lasagna).


Last edited by ra_mom on Thu, Sep 06 2018, 12:17 am; edited 1 time in total
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monkey




 
 
    
 

Post Mon, Jul 01 2013, 10:13 pm
Thanks so much for responding!

question-do you also use shredded cheese in lasagna or just ricotta cheese? and what sauce do you use?
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ra_mom




 
 
    
 

Post Mon, Jul 01 2013, 10:30 pm
monkey wrote:
Thanks so much for responding!

question-do you also use shredded cheese in lasagna or just ricotta cheese? and what sauce do you use?
I make a mixture of 16 oz. cottage cheese (or whipped cottage cheese or ricotta), 1 egg, 8 oz. (or more) shredded pizza cheese, oregano and black pepper for the cheese layer. (These amounts are for a full 9x13 pan. You can halve the amounts and make a 7x9 deep pan.)
A full jar of Frescorti marinara sauce is great for the sauce layer.
I use another 8 oz. package (or more) of shredded cheese to sprinkle on top of the lasagna.
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forever21




 
 
    
 

Post Mon, Jul 01 2013, 11:23 pm
Ive made this and it comes out really good. I believe the recipe for zucchini lasagna is in the dining in cookbook.
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SesameSeeds




 
 
    
 

Post Mon, Oct 23 2017, 8:50 pm
Anyone have the exact recipe for this one?? Would love to try it!!
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ra_mom




 
 
    
 

Post Mon, Oct 23 2017, 8:57 pm
Grill or broil the zucchini until lightly browned. Then place on paper towels to soak any excess moisture before layering.
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SesameSeeds




 
 
    
 

Post Mon, Oct 23 2017, 9:58 pm
ra_mom wrote:
Grill or broil the zucchini until lightly browned. Then place on paper towels to soak any excess moisture before layering.


what do I use to layer? Marinara Sauce, ricotta cheese, and?
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ra_mom




 
 
    
 

Post Mon, Oct 23 2017, 10:23 pm
SesameSeeds wrote:
what do I use to layer? Marinara Sauce, ricotta cheese, and?
plus shredded cheese, egg, oregano.
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Teomima




 
 
    
 

Post Tue, Oct 24 2017, 3:28 am
I often make lasagna using thin wide slices of zucchini and butternut squash. I roast the slices in the oven first, till they're mostly cooked. I like to season my zucchini with salt and oregano first.

As for cheese, I use whatever I have around. I hardly use ricotta since it's more expensive. Usually, if I'm just making it for the family, I'll use cottage cheese and shredded cheese. Adding an egg to the cheese filing gives it more body and richness.
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SesameSeeds




 
 
    
 

Post Tue, Oct 24 2017, 10:29 pm
Thanks everyone! Anybody ever saw sugar free marinara sauce? checked a few supermarkets but couldnt find any kosher ones.
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essie14




 
 
    
 

Post Wed, Oct 25 2017, 10:46 am
I've made this several times
http://www.ayearofslowcooking......l?m=1
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ra_mom




 
 
    
 

Post Wed, Oct 25 2017, 1:07 pm
SesameSeeds wrote:
Thanks everyone! Anybody ever saw sugar free marinara sauce? checked a few supermarkets but couldnt find any kosher ones.

Mix together a 28 can of crushed tomatoes and a 6 oz can of tomato paste. Season to taste. If you have time simmer it for 20 min.
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SesameSeeds




 
 
    
 

Post Thu, Oct 26 2017, 10:24 am
This lasagna looks yum! want to try it today. Did you make it in a crockpot as well or in the oven? Did you precook your squash/eggplant?
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ra_mom




 
 
    
 

Post Thu, Oct 26 2017, 10:27 am
Crockpot would be too soggy and watery.
Salt the zucchini and let it sit in a colander so excess water drips out. Pat dry.
Roast until lightly browned and pay dry again.
Otherwise the zucchini lasagna will be too wet.
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