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.

Judy

On Mar 28, 9:01*am, (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.
>
> Judy

Yes, it's wonderful. Try it.

http://allrecipes.com/recipe/no-nood...chini-lasagna/

If you have a mandolin, it makes slicing perfect lengthwise "noodles"
out of lasagna very easy.

ImStillMags wrote:

>Yes, it's wonderful. * Try it.

>http://allrecipes.com/recipe/no-noodle-zu
>cchini-lasagna/

Thanks so much....this does sound and look delicious alright! Have the
recipe printed out, as may decide to make something like this for our
Easter dinner this year, since our family will be going out for a big
brunch earlier in the day.

Judy

On Mar 28, 9:01*am, (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.
>
> Judy

If you have a favorite lasagna recipe that you usually make, just
substitute the zucchini "noodles" for your regular pasta, you don't
have to change anything else. You don't need to pre cook the noodles.

On Thu, 28 Mar 2013 08:01:19 -0800, (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.
>
I saw a recipe for it yesterday, didn't save it - probably should
have, but it seems pretty straight forward to me. Cutting the
zucchini very thinly and evenly the long way would be the hardest
part. Here are some recipes for you to look at

http://www.skinnytaste.com/2009/02/z...i-lasagna.html
http://www.marthastewart.com/314465/zucchini-lasagna
http://theitaliandishblog.com/import...i-lasagna.html

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

sf wrote:

>I saw a recipe for it yesterday, didn't
> save it - probably should have, but it
> seems pretty straight forward to me.
> Cutting the zucchini very thinly and
> evenly the long way would be the
> hardest part. Here are some recipes for
> you to look at

>http://www.skinnytaste.com/2009/02/zuc
>chini-lasagna.html
>http://www.marthastewart.com/314465/z
>ucchini-lasagna >http://theitaliandishblog.com/imported-20
>090913150324/2009/2/11/my-moms-zucc
>hini-lasagna.html

Thanks for all these sites, sf! They all look really good too, so now I
have several picks to choose from, as they all sound very good and
nutritious!

Judy

On 3/28/2013 12:01 PM, 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
(snippage)

I've heard of it but I have never made it. Zucchini is very watery
squash so it seems to me it would need to be cooked and drained before
using it as "noodles". I can't think of any reason why it wouldn't be
very tasty. Then again, I love zucchini.

Jill

jmcquown wrote:
> On 3/28/2013 12:01 PM, 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
> (snippage)
>
> I've heard of it but I have never made it. Zucchini is very watery
> squash so it seems to me it would need to be cooked and drained before
> using it as "noodles". I can't think of any reason why it wouldn't be
> very tasty. Then again, I love zucchini.
>
> Jill


I think thick slices, partially dried-out in a food dehydrator, might
work. But just plain fresh zukes would be way too watery.

Bob

zxcvbob wrote:
>
> jmcquown wrote:
> > On 3/28/2013 12:01 PM, 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
> > (snippage)
> >
> > I've heard of it but I have never made it. Zucchini is very watery
> > squash so it seems to me it would need to be cooked and drained before
> > using it as "noodles". I can't think of any reason why it wouldn't be
> > very tasty. Then again, I love zucchini.
> >
> > Jill
>
> I think thick slices, partially dried-out in a food dehydrator, might
> work. But just plain fresh zukes would be way too watery.
>
> Bob

Not at all. Make it sometime and see for yourself.
It's a completely unnecessary step. Been there, done that.

G.

PS - the only time I've dried any veg for a meal is fresh tomatoes for a
pizza. I will dehydrate them a bit before adding to the pizza.

"zxcvbob" > wrote in message
...
> jmcquown wrote:
>> On 3/28/2013 12:01 PM, 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
>> (snippage)
>>
>> I've heard of it but I have never made it. Zucchini is very watery
>> squash so it seems to me it would need to be cooked and drained before
>> using it as "noodles". I can't think of any reason why it wouldn't be
>> very tasty. Then again, I love zucchini.
>>
>> Jill
>
>
> I think thick slices, partially dried-out in a food dehydrator, might
> work. But just plain fresh zukes would be way too watery.
>
> Bob

Nope. They work fine.

On Thu, 28 Mar 2013 12:34:27 -0400, jmcquown >
wrote:

> Zucchini is very watery
> squash so it seems to me it would need to be cooked and drained before
> using it as "noodles".

I wouldn't precook zucchini because it would be nothing but mush after
being cooked again as part of lasagna.

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

sf wrote:

>> Zucchini is very watery
>> squash so it seems to me it would need to be cooked and drained
>> before using it as "noodles".

> I wouldn't precook zucchini because it would be nothing but mush after
> being cooked again as part of lasagna.

Cooking the zuke slices over a hotplate could give the best of the two
worlds: they'd lose some of the excessive moisture and'd they make some
"crust", which keeps them firmier while cooking in the lasagna.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

jmcquown wrote:
>
> On 3/28/2013 12:01 PM, 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
> (snippage)
>
> I've heard of it but I have never made it. Zucchini is very watery
> squash so it seems to me it would need to be cooked and drained before
> using it as "noodles".

Absolutely unnecessary.

G.

Gary wrote:

> > Zucchini is very watery
> > squash so it seems to me it would need to be cooked and drained before
> > using it as "noodles".
>
> Absolutely unnecessary.

You forgot the qualifier: "Start with dehydrated zucchini..."

"George M. Middius" wrote:
>
> Gary wrote:
>
> > > Zucchini is very watery
> > > squash so it seems to me it would need to be cooked and drained before
> > > using it as "noodles".
> >
> > Absolutely unnecessary.
>
> You forgot the qualifier: "Start with dehydrated zucchini..."

Not at all, my friend. No need to dry them for lasagna.

G.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> On 3/28/2013 12:01 PM, 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
>> (snippage)
>>
>> I've heard of it but I have never made it. Zucchini is very watery
>> squash so it seems to me it would need to be cooked and drained before
>> using it as "noodles".
>
> Absolutely unnecessary.

Yep. The key to lasagna is to let it sit for at least 10 minutes after
baking. It sucks all the liquid back up into it.

"jmcquown" > wrote in message
...
> On 3/28/2013 12:01 PM, 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
> (snippage)
>
> I've heard of it but I have never made it. Zucchini is very watery squash
> so it seems to me it would need to be cooked and drained before using it
> as "noodles". I can't think of any reason why it wouldn't be very tasty.
> Then again, I love zucchini.

I did not cut mine into noodles but in those sort of bias cut slices like
you would for a stir fry. Not super thin slices either. Did not cook them
first because I think the long baking time would overcook them if they were
cooked first.

On Mar 28, 12:01*pm, (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.
>
> Judy

It would def. cut the calories and carbs, but what about all the
normal cheese?

That would be my area to cut back if I wanted to cut the fat and cals.

On Thu, 28 Mar 2013 10:34:56 -0700 (PDT), Kalmia
> wrote:

> It would def. cut the calories and carbs, but what about all the
> normal cheese?
>
> That would be my area to cut back if I wanted to cut the fat and cals.

Sometimes people do things differently because they want to or maybe
they like it, not because they're on a diet. I'd try subbing out
noodles for zucchini once, but I like vegetable lasagna. I also want
to try making baked ricotta and may end up making an entire thick
layer of baked ricotta in lasagna someday.

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

Kalmia wrote:
>
> On Mar 28, 12:01 pm, (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.
> >
> > Judy
>
> It would def. cut the calories and carbs, but what about all the
> normal cheese?
>
> That would be my area to cut back if I wanted to cut the fat and cals.

No worries according to Susan....eating low fat was just a fad that is dying
out now.

G.

"Judy Haffner" > wrote in message
...
>
> 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.
>
> Judy
>


Diabetics use the zucchini recipe all the time, non-diabetics too. There's a
lot of recipes on the net, it's all good.

Cheri

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.
>

Not Zucchini, but Aubergines.
It's called Moussaka - a Greek dish.

Cheers,

Michael Kuettner

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.

A friend of mine gave me lots of zucchini once and I made lasagna with it.
It turned out very good.

Just use your favorite lasagna recipe and substitute zucchini sliced
lengthwise for your lasagna noodles.

G.

"Judy Haffner" > wrote in message
...
>
> 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.
>
> Judy
>
Of course! No recipe needed. Just put layers of sliced zucchini in there.
I replace one layer of pasta with zucchini in mine.

"Judy Haffner" > wrote in message
...
>
> 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..

"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.

On Sat, 30 Mar 2013 00:23:17 +0000 (UTC), Feranija
> wrote:

> We call it zucchini moussaka, three layers like in a traditional
> aubergine moussaka.

I ran across eggplant lasagna, but only marked them for later. I
would love that! Do you use beef or lamb? Funny how the name doesn't
change according to which meat is used.

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

On 2013-03-30, Feranija > wrote:

>>> We call it zucchini moussaka, three layers like in a traditional
>>> aubergine moussaka.

> This recipe does not call for any tomato product in the meat. Dredging
> salted zucchini slices in a flour and eggs and frying it for a minute
> or two is must; without it the whole zucchini moussaka loses a lot of
> its flavor. Trust me on this, we tried untreated zucchinis in this, it
> just doesn't work.

Never heard it called a moussake. Is that Greek? I've made this dish
with a tomato sauce and eggplant (aubergine). It was called Eggplant
Elegante and the recipe was in a famous NYC hotel cookbook. Eggplant
was triple breaded, then deep fried, then the dish was assembled like a
lasagne and baked. Very time consuming, but a very tasty dish.

nb

"notbob" > wrote in message
...
> On 2013-03-30, Feranija > wrote:
>
>>>> We call it zucchini moussaka, three layers like in a traditional
>>>> aubergine moussaka.
>
>> This recipe does not call for any tomato product in the meat. Dredging
>> salted zucchini slices in a flour and eggs and frying it for a minute
>> or two is must; without it the whole zucchini moussaka loses a lot of
>> its flavor. Trust me on this, we tried untreated zucchinis in this, it
>> just doesn't work.
>
> Never heard it called a moussake. Is that Greek? I've made this dish
> with a tomato sauce and eggplant (aubergine). It was called Eggplant
> Elegante and the recipe was in a famous NYC hotel cookbook. Eggplant
> was triple breaded, then deep fried, then the dish was assembled like a
> lasagne and baked. Very time consuming, but a very tasty dish.
>
> nb

Mousakka is Greek. I've made Eggplant Rollatine with unbreaded eggplant.
Very good.