This evening I made Zucchini Lasagna for dinner to get our "green" in for St. Patrick's Day! I had intended to grill the zucchini slices but our gas grill ran out of gas so I just broiled them in the oven instead. It was really simple to make. I sliced about 4 large zucchinis lengthwise into 1/4" thick strips and then brushed with olive oil and seasoned them with salt and pepper and broiled until fork tender. This is the order I layered everything:
- I spread a layer of sauce in the bottom of my casserole dish;
- Layer of zucchini
- Layer of sliced fresh mozzarella cheese
- Layer of zucchini
- Layer of sauce
- Layer of sliced provolone cheese
- Layer of ricotta
- Layer of zucchini
- Layer of sauce
- Topped with shredded Parmigiano Reggiano
I baked it in a 375 degree F oven for about 35 minutes. I used one of my favorite jarred pasta sauces by DelGrosso, and at my youngest son's request, did not use any meat (I had originally planned to make a meat sauce). I only used a little over half of a jar so it wouldn't be too "sloppy". It's important to let it sit for about 30 minutes so the cheeses set a bit and it doesn't slide all over the place since the cheese is hot and melted when it comes out of the oven. Of course, we didn't wait 30 minutes...probably 15 minutes and it wasn't as neat as it usually is...so do as I say, not as I do...LOL. I snapped a few photos below for you to see. Enjoy!
 |
| Voila! |
 |
| BOOM! |
Looks delicious! Do you have an estimate of net carbs? Thanks.
ReplyDeleteLooks and sounds so good, what size baking dish did you use?
ReplyDeleteHubby was going to make zucchini spaghetti tonight, I have some ricotta and parm in the frig so I'm going to suggest this. He does a lot of the cooking AND cleaning up! I'm so lucky.
We had corned beef and cabbage yesterday and I cheated (well not cheating really Dr. D says limited)and had half of a potato :-O, it was good, haven't had a potato for 2 months lol.
Happy belated St. Patty's Day.
Hi Roye! I used an 8 x 8" casserole dish that was 3-1/2" deep. You can add as much cheese or sauce as you like -- the key is letting the cheeses set a bit or everything goes sliding around. Especially if you use "fresh mozzarella" as opposed to the regular kind -- it gets extremely melty, stringy...and oooey, goooey! I have made it in all different sized pans -- you just need to kind of guess how much zucchini to use for your size pan. Worst case scenario of you underestimate is you get one less layer! And don't worry -- you didn't cheat -- you just exercise your "limited" choice last night! I love corn beef and cabbage -- but my one son doesn't so I figure I will make it on a night he isn't eating with us! :-)
ReplyDeleteHi Anonymous! I don't have an estimate -- it would vary depending on how much cheese, sauce, etc. as well as the size your portion was. If you decided to make it, you could add up the zucchini, sauce and cheese carbs that you actually put into the dish and then divide it between the number of servings you got from it. Sorry I didn't add it up as I went last night. :-)
ReplyDeleteCan I just move in with you! Love your blogs as always. The one with the homemade sweetened condensed milk is genius! I'm going to make those for a friend for her birthday! Thanks for all your hard work to keep us in these great recipes
ReplyDeleteWell hubby made this tonight and it was delicious! We both really liked it a lot and have leftovers for another meal.
ReplyDeleteThanks so much.
Thanks, Patricia! Glad you enjoy the blog. As much as I love to cook - I love to be able to share it with everyone too -- that's part of the fun for me. Thanks again! :-)
ReplyDeleteSo glad you enjoyed it Roye -- and what a lucky woman to have your hubby prepare it for you -- that makes it taste even better, I'm sure! I had the leftovers tonight and I think I enjoyed it more this evening than I did last night! I'm glad you liked it...Thanks! :-)
ReplyDeleteI made this for dinner tonight - it was wonderful!!! - but I didn't listen and used the whole small jar of spaghetti sauce so it was soupy until I dumped it out.
ReplyDeleteI've tried several of your recipes and have loved them all! I'm trying to go wheat free/gluten free. You are making it easier for me!
Thanks for always sharing great recipies.
Thanks, Tammy -- so glad you enjoyed it and if my recipes help make it easier for you to go wheat free...I am tickled pink! :-) P.S. -- regarding adding too much sauce -- been there/done that too...sometimes I have to learn the hard way. ;-)
ReplyDeleteI made this the other night with mozza, ricotta and parm and broiled the zucchini noodles....it was soooooo delicious !! We had it again last night and it was even better as the flavours came together... thanks for all your wonderful recipes !!
ReplyDeleteThanks so much Anonymous -- I'm so glad you enjoyed it. I agree with you that it is better the 2nd day with flavors blending, etc. Thanks for letting me know you liked it! :-)
ReplyDelete