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ZUCCHINI “NOODLE” LASAGNA

June 16, 2014

Sorry about those of you that can’t, or don’t eat cheese. I guess you could omit the cheese and make this lasagna, but I’m not sure how that would work. The sauce however works really well on spaghetti squash or spirilized zucchini noodles.

 

Place zucchini on the dryer racks of your dehydrator and dry for 3 hours (mine has a “vegetable” setting at 135F/58C, and I rotate the racks every 30 minutes or so) You want to remove most of the moisture so they are like leather.

 

 

lightly oil the bottom of your lasagna pan (I have a glass 15”/13” that I use) and add a couple of ladles of sauce.

 

Layer half of the zucchini “noodles”

 

 

Spread half of the cheese mixture 

 

Add enough sauce to cover the cheese completely in a not too think layer

 

 

Layer the other half of the zucchini noodles

 

 

spread the other half of the cheese

 

 

Add enough sauce to cover.

 

Cook, uncovered in a 350F oven for about an hour.


(Optional) add shredded ¼ Cup additional mozzarella and Parmesan on top and cook another 15 minutes or until the cheese starts to brown.

 

Let cool for at least 30 minutes before slicing and enjoying.

 

Zucchini "Noodle" Lasagna

 

It's not quick, but it sure is yummy

 

 

 

Ingredients

4 Zucchini

1 Batch Spaghetti Sauce

1 32oz ricotta cheese (or 2 15 oz packages)

1 pound whole milk mozzarella cheese, shredded

¼ cup finely shredded parmasean cheese

1 egg

(Optional) Extra cheese for on top

 

Instructions

  1. Cut the ends off the zucchini

  2. Using a mandolin, or a sharp knife, slice the zucchini lengthwise in ¼ inch slices

  3. Place zucchini on the dryer racks of your dehydrator and dry for 3 hours (mine has a “vegetable” setting at 135F/58C, and I rotate the racks every 30 minutes or so) You want to remove most of the moisture so they are like leather.

  4. While The zucchini dries make the Spaghetti sauce, if not made a day or two a head of time

About 30 minutes before the “noodles” are done

  1. Preheat the oven to 350F.

  2. Beat the egg in a large bowl.

  3. Mix the ricotta, mozzarella, and Parmesan with the beaten egg until completely combined.

  4. lightly oil the bottom of your lasagne pan (I have a glass 15”/13” that I use) and add a couple of ladles of sauce.

  5. Layer half of the zucchini “noodles”.

  6. Spread half of the cheese mixture.

  7. Add enough sauce to cover the cheese completely in a not too think layer.

  8. Layer the other half of the zucchini noodles.

  9. spread the other half of the cheese.

  10. Add enough sauce to cover.

  11. Cook, uncovered in a 350F oven for about an hour.

  12. (Optional) add shredded ¼ Cup additional mozzarella and Parmesan on top and cook another 15 minutes or until the cheese starts to brown.

  13. Let cool for at least 30 minutes before slicing and enjoying.

     

     

     

     

     

     

     

     

     

 

 

 

 

 

 

 

 

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