"Paul M. Cook" > wrote:
>"Judy Haffner" > wrote:
>>
>> My daughter told me a friend had told her about making lasagna using
>> layers of sliced zucchini in place of lasagna noodles, and that's a new
>> one to me, but she said it was delicious? I have no idea if it had meat
>> in it, or not, or what the sauce ingredients were, but it's suppose to
>> be a healthier dish, and I'm intrigued by the idea.
>>
>> If anyone here is familiar with such a dish, I hope they will post a
>> recipe for it, if they were pleased with the results.
>
>It's good. Just use any lasagna recipe and use sliced zukes instead of
>pasta. I slive the zukes lengthwise using a mandolin..

Without the pasta it really doesn't qualify as lasagna. However a
zuke caserole can be a good dish too. Why can't one make a zuke
lasagna using pasta, veggie lasagnas are quiet popular, I make them
often with my garden veggies... mostly I use tortillas in lieu of
pasta (corn or wheat), lasagna noodles are a pain to cook and cost
more than other pastas... with tortillas I can build a lasagna in much
less time and with much less effort. If one wants to layer zukes I'd
suggest grilling them first or your dish will turn out like a soup...
slice large zukes lengthwise into 1/2" slabs, brush lightly with oil,
dust with seasoning, and slap on a hot grill... they'll be tastier and
a lot of the water will have disappated. I grill zukes all the time,
I grill eggplant too, I grill all kinds of veggies.