In my earlier post Proactive “Pizza”, I expressed my experience turning the classic pizza, into a delicious healthy alternative with the use of cauliflower crust. That definitely put me on a kick to try and use veggies as alternative ingredients in my favorite dishes! This week, I took on one of my all time favorites: lasagna, BUT definitely not your grandma’s lasagna, a Zucchini Lasagna.
As you can see from my this and my other posts, for not being even a little bit Italian, I REALLY LOVE ITALIAN FOOD.
Lasagna has been a staple in my house growing up. It was dish that my mom and I would make on a Sunday afternoon and the left overs would last for the entire week. Although there are several different elements, from boiling the pasta, making the ricotta mixture, slicing the cheese, and finally assembling it all together and cooking, the somewhat tedious process of making the dish always reminds me of home.
What is great about this dish is that zucchini does not have a pungent flavor and when cooked, it’s consistency allows it to perfectly act as the pasta for the dish. Therefore, cutting out some calories and carbohydrates, while adding a veggie to the dish, who could ask for more?
I came across this recipe on Pinterest (obviously! ) and based my own meal off of it, altering it a little and making it my own, of course!
HINTS & TIPS:
- I am not a fan of ground meat, so I did not include it my version. You could totally use ground turkey, beef, or even tofu to customize the dish to your taste!
- Tip: Cut the Zucchini a little bit thicker then suggested to give it more of a pasta feel.
- Hint: Zucchini is made up with a lot of water and when cooked in the lasagna has the ability to make the dish a bit runny if you do not let it sit! So make you follow the directions to salt your zucchini’s after cutting them.
- Tip: LET IT SIT FOR AT LEAST 15 MINUTES BEFORE SERVING. This will let the lasagna cool and allow for all the cheesy goodness to set together.
- Hint: If you do not have time to make the sauce or simply do not want to, jarred sauce works well with this dish. Personally I used half jar sauce and half the crush tomato sauce adding different textures to the dish, which I really enjoyed!
Review of the Recipe: I. LOVED. THIS. RECIPE. 5 stars!! Although it was time consuming, it was totally worth it! Being a college student, I now have dinner for the entire week. I might actually like this better than traditional lasagna (Yes, you read correctly!) because you get all the great flavor, but it isn’t as heavy. This is also a dish that you can customize and make your own, which I love. I will definitely be making this again, and I even sent the recipe to my mom recommending that she try it!