"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.

Brooklyn1 wrote:
> "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.


I don't boil my dried lasagna noodles, I soak them in another lasagna
pan of hot water, then use them like fresh noodles. It's a lot easier
than boiling. But I'm intrigued by your idea of using tortillas -- I
thought flour tortillas would get too soft, and corn wouldn't taste right.

The last lasagna-like hotdish that I made: I cooked bowtie noodles and
mixed with cottage cheese, sour cream, black pepper, and a little
chopped onion. Spread that in the bottom of the pan. Then put a layer
of meat sauce (heavy on the meat) on top, and sprinkled mozzarella on
top of that. Baked it about 25 minutes.

Bob

Brooklyn1 wrote:
>
> "Paul M. Cook" > wrote:
> >It's good. Just use any lasagna recipe and use sliced zukes instead of
> >pasta. I slive the zukes lengthwise using a mandolin..

I did that once but I think the next time I made it I just sliced them on an
angle. They don't have to look like the long lasagna noodles. Regardless,
it's a good recipe just substituting zucchini for the pasta. Main thing is
use them as layers.

>
> Without the pasta it really doesn't qualify as lasagna.

No argument there - call it what you wish. I call it zucchini lasagna.

> If one wants to layer zukes I'd
> suggest grilling them first or your dish will turn out like a soup...

Maybe in some dishes but not lasagna. Layer them into your lasagna dish
raw. The final dish will not be soupy. Been there, done that several times.
It's very good.

G.

On Fri, 29 Mar 2013 17:28:43 -0500, Gary > wrote:

> Maybe in some dishes but not lasagna. Layer them into your lasagna dish
> raw. The final dish will not be soupy. Been there, done that several times.
> It's very good.

That's what I thought. Maybe it's soupy if they insist on precooking
the zucchini (which is probably too thick if it needs to be
precooked)... or they "cook" their lasagna in a microwave. I wouldn't
precook zucchini ribbons and IMO there's no reason for the lasagna to
be any more soupy than usual, considering there's a certain amount of
evaporation during the baking process. The biggest difference I can
imagine is that there's no pasta in there to firm it up for the next
day's eating.

--
Food is an important part of a balanced diet.