I definitely love lasagna with zucchini replacing the noodles. But right now I’m also IN LOVE with my Phillips pasta maker. And I still hadn’t used the lasagna die. What to do.
I decided to go with half-healthy.
Having and using a Mandoline slicer makes cutting the zucchini the correct amount is really super helpful. You have to watch out for these things though because you can slice the tip of a finger off in no time flat. Ask me how I know…
I’ve made zucchini lasagna many times and I’ve seen many different ways to make it. The one thing I can say for certain is, if you put the zucchini in raw, you’re risking having soupy lasagna. Again, ask me how I know…
I’ve found there are many ways to cook/dry it out. My favorite is on a rack in the oven. This also allows you to prep the zucchini ahead of time. I think you could probably freeze it and use much later (but I’ve not tried that).
I bake on 200 for about an hour and a half. Until it looks a bit shriveled, like this.
I then made lasagna sheets with my pasta maker. Which of course turned out stupidly beautiful. In case you’re wondering I DO NOT get kickbacks from Phillips. But I’m strongly feeling they should at LEAST sponsor my health-club membership.
For the ricotta layer, I use a pound of ricotta mixed with an egg, 1 t salt, and 2 t Italian seasoning. For the red sauce layer I used leftover Nana’s Sauce. Off the hook. Normally I would use some Italian sausage but this was so meaty and lovely I didn’t need to.
The half noodles and half zucchini turned out fantastic. Loving this Lasagna Trio Pan.