I checked my cookbooks and apparently my recipe for lasagna got trashed in the floods this past summer. (I had most of my things stored in Fredonia, Kansas, and the storage unit ended up under about ten feet of water. C'est la vie!)So I did a google search and what do you know, there was my recipe at The Veggie Table!
Anyway, here it is. You can substitute cooked ground meat or sausage slices for the grated cured cheese. I also like to add fresh minced or dried basil and some minced garlic to the ricotta. The dark green herb looks really pretty in the white cheese, and it tastes delicious too. It's also nice to drizzle just a bit of olive oil over the cheese.
I have also made this lasagna with the big portobello mushroom caps sliced thinly, but you have to really like mushies for that one. It is delicious though, with a lovely dark and subtle flavor that can be addictive.
Yield 8 servings Time: 1 1/2 hours, plus overnight chilling if desired Tools: mandolin or slicing machine (you can slice the zucchini by hand, but it's more tedious and dangerous than using a mandoline) 9x13 inch baking dish wooden spoon
Ingredients 3 cups tomato sauce 4-6 medium zucchini 1 pound ricotta cheese herbs as desired: basil, thyme, garlic and oregano work really well here 1 pound shredded cheese (mozzarelle, provolone, fontina, etc.) (1 pound cooked ground meat or sliced sausage can be substituted for the grated cheeses) 2 cups diced mixed vegetables (mushrooms, onion, bell pepper, etc (I would recommend sauteeing the onions and peppers for a few minutes first)
Directions: Preheat oven to 350. Thinly slice zucchini (1/8 inch). Spread 1 cup sauce in baking dish. Add a layer of overlapping zucchini slices. Add half of ricotta cheese, one third of shredded cheese/meat, and half of vegetables. Top with 1 cup sauce.
Repeat layering with zucchini, ricotta, cheese/meat, and vegetables. Top with remaining sauce and cheese/meat.
Bake for one hour until bubbly. You can serve the lasagna hot from the oven, but if you want a neater appearance, let cool, then refrigerate overnight. Cut into pieces, reheat, and serve.
Everyone is entitled to his or her informed opinion. --H. Ellison
Sounds good. I'm going to be making tomato based spaghetti sauce - and am thinking of making a lasagna-type dish with a layer of basamati rice and zucchini and another layer with some of my leftover cottage cheese I made with some herbs. May sprinkle a few drops of Ume plum vinegar over the cottage cheese layer to add some zest
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