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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  pasta-free veggie lasagna
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pasta-free veggie lasagna  This thread currently has 440 views. Print Print Thread
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Brighid45
Sunday, January 6, 2008, 12:25am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Posts: 5,191
Gender: Female
Location: southeastern Pennsylvania
Age: 55
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.

Zucchini Lasagna

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

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Brighid45  -  Sunday, January 6, 2008, 3:11pm
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TypeOSecretor
Sunday, January 6, 2008, 3:28am Report to Moderator Report to Moderator

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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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jayneeo
Sunday, January 6, 2008, 3:47am Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
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Brighid, thanks you so much for the wonderful recipe! the mushroom one sounds delish.
Yours does too, TypeO!
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Lola
Sunday, January 6, 2008, 6:04am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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thanks Brighid!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Sunday, January 6, 2008, 3:16pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Ooohh, that sounds good TOS! I'll have to try it. Basmati goes well with herbs and cheese and tomatoes

Y'all are more than welcome, it's great fun to rediscover old favorites that are now okay to make and eat!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Rodney
Sunday, January 6, 2008, 3:53pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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Sounds great
Are you going to add this recipe to the data base?
I've made something similar with precooked egg plant.
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Brighid45
Sunday, January 6, 2008, 3:57pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,191
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Yes, I'll add this one to the database for sure. I've had this recipe made with eggplant and it's good--basically a variation on moussaka.


Everyone is entitled to his or her informed opinion. --H. Ellison
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