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 since updated to the Kitchenaid Sheet cutter. No more sliced fingers and it’s automated!
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.
