"Sheldon" > wrote:

>Why anyone would want to use raw veggies in lasagna is a mystery...
>makes as much sense as using raw meatballs/sausage... saute the zukes
>the same as one should any other veggie added to lasagna... even better
>is to grill them. Folks who've indicated removal of zuke liquid by the
>eggplant method but then not precooking the zuke before use in lasagna
>have proven to me that they've never made lasgana or even fried an
>eggplant, in fact they is an eggplant... I mean like even removing the
>water from eggplant by salting it's still gotta be cooked before using.

I don't know if that's always true or just based on the particular
recipe, Sheldon. I have one for zucchini fritters, where they're
shredded and it calls for the salt technique. I've never tried it any
other way so I can't say for sure, but it's something to experiment
with. It ain't like a ruined zuke is gonna break the bank. And I'm
just talking about the salt part, not the pre-cooking - seems to me
that's always a good idea. (Of course, I'm the king of kitchen
disasters, so . . . .)

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.