Zucchini lasagna

Zucchini lasagna

Zucchini lasagna

On Pinterest I have been seeing pictures of zucchini lasagna — zucchini sliced lengthwise and used in place of the lasagna noodles. Another great use for all the zucchini I get from my CSA, especially since I’m a picky eater when it comes to how zucchini is prepared.

After looking up a few recipes (I probably didn’t need a recipe since lasagna is just layering whatever you want, which is part of the beauty of it) I decided to start with this noodleless zucchini lasagna and modify it. I think I picked it because I like the recipes I’ve made from Chow, it has mushrooms and artichokes as the filling (though you can fill it with whatever you want, I might add onions or olives next time) and it used cottage cheese instead of ricotta, as I don’t like store-bought ricotta and didn’t feel like making my own ricotta this time, though it’s easy as heck to make.

Again, this is the recipe I used, but don’t be scared by all the ingredients, parts, steps and time. It says the total time is 2 hours and 10 minutes. Don’t let that deter you, that is the start to eating time and includes cooking and cooling time, but I cut the prep time shorter.

Here are the modifications to the original recipe I made: (From start to putting the lasagna in the oven it took 40 minutes.)

  • I didn’t roast the zucchini. The very first step I did was slice the zucchini, put it in a bowl with slots and salted it. I let it sweat while I prepared everything else. The point is to take out some of the moisture so when it’s cooking the zucchini doesn’t have too much liquid. I also thought about slicing it and grilling it on my indoor grill while I was preparing everything else. I’ll try that next time.
  • I used canned tomato sauce.
  • I used sliced mushrooms and artichokes to cut down on prep time.
  • I added minced garlic for flavor to the mushrooms and artichokes while they were cooking.
  • I omitted the flour altogether, making this a gluten-free meal.

This is worth the time and effort, as it creates a veggie and cheese bomb. It honestly tasted like crust-free veggie pizza to me, so you can’t go wrong. I love how the cheese on top browned, creating a crust of its own. It makes 8 large pieces.

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