ZUCCHINI NOODLE LASAGNA? NO WAY!

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I came late to the party with all the veggie/pasta concoctions in the last few years.  Riced cauliflower was as far as I went.  Never did want to try noodles made from zucchini, or beets, or carrots.  It just didn’t seem appealing to me.  So, because I believe that trying new things keeps you young (and that I used to make my kids try new things….practice what you preach, Mama!). So-o-o-o I decided to bite the bullet and make a lasagna that I saw on the Food Network’s Pioneer Woman on her Saturday Morning show (this one called “Healthy-ish).  She also made a cauliflower fried rice that looked interesting.  I blogged about riced cauliflower last year and I agree with my friend Jill, this stuff needs flavor added!  Alone it’s not so great.  So the fried rice idea is appealing.  But, back to the subject at hand, zucchini noodles !

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Use a mandolin to “shave” the zucchini into long strips.

PIONEER WOMAN’S ZUCCHINI LASAGNA WITH MY “TWEAKS”

2 large zucchini, sliced lengthwise, thinly. (here is where I would change it next time:  I would peel the zucchini first, and I would also slice them a little thinner than those above)

1 lb. sliced mushrooms

1 package fresh spinach

1 tsp. salt

In a large skillet, saute the mushrooms in butter and olive oil till light brown.  Then, in 2 or 3 batches, add the spinach.  It is almost unbelievable how much it shrinks.  Cook about 5 minutes.

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mushroom/spinach mixture.  Set aside and mix the cheese mixture

CHEESE MIXTURE

2 or 3 cups cottage cheese* or Ricotta cheese* (I know the “purists” have a fit over using cottage cheese for this.  I always use my immersion blender and make it smooth.  It’s cheaper, and I’ve never had a complaint)

2 beaten eggs

Grated mozzarella* (about 1-2 cups)

1/2 cup grated parmesan*

1 Tsp. salt

*The above cheese amounts are approximate.  You could just get a carton of cottage cheese, a pkg of grated parmesan and any of the many new ways they present parmesan (powdery, heavy grated, grate it yourself).  Just mix it all with the eggs and set aside  for your “assembly line”

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One of the ways I changed PW’s recipe is to add a layer (just one, in the middle) of cooked turkey sausage.   Leave it out for vegetarians.

THE ASSEMBLY LINE:

1 jar prepared marinara, or your favorite flavor, or make your own (I made 3 pans, so I ended up using 1 1/2 jars)

Mushroom/spinach mix

Cheese mixture

Noodles made from slicing zucchini thinly

1 lb. cooked sausage.  I used turkey.

Layer all above, beginning with a layer of noodles.  Then cheese, then marinara, and sprinkling some more grated mozzarella as a layer.

The top is up to you.  My Italian daughter in law, Laurie, always ends lasagna with sauce. I always end with cheese.  And in this I added some little tiny balls of fresh mozzarella and top it all off with more parmesan.  Bake at 350 about 45 minutes.

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Almost done.  One more layer!
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We were SO pleasantly surprised at the depth of flavor in this wonderful lasagna.  I can honestly say I did not miss the pasta! LO CARB TOO!

 

 

 

 


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