re: My WFDT Lasagna: Step by step with photos.

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make a portabella,egpplant and zucchinni lasagna every christmas for the vegetarians in the fam, its pretty filling and tastes legit.

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make a portabella,egpplant and zucchinni lasagna every christmas for the vegetarians in the fam, its pretty filling and tastes legit.

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someone mentioned bechamel and now this .. you should try making a moussaka

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I wondered if frying the zuchinni had to be done. They said it helped hold the whole thing together.




Yeah I'd imagine with all the water content. I'll have to try that sometime.

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I bake all three veggies to reduce their moisture and they tighten up better that way. I also use the the lasagna sheets that you don't boils 1st, this helps reduce the soupyness from so many veggies.

This is a recipe where the fried zuchinni substitutes for the pasta. Low carb lasagna so-to-speak.

Sounds awesome. I'll have to try it sometime

Preheat the oven to 375 degrees F.


For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes.


For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.


For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.


To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.


Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.


Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.


Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.


For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.

It ain't UPD, but you'll like it.

Well this was an entertaining thread to read through.

FWIW, I do obviously agree with fresh ingredients being better than something from a can/box. And while I appreciate Carson's chicken thread for what it was, chicken on a skillet isn't for me either. (Mainly because I find chicken to be meh on its own)
But as far as this thread goes, I also recognize that there's a time and place for all types of cooking. I could have zipped over to Fresh Market with Jones' credit card, rather than the Winn Dixie that I went to.. and I could have made him pay for expensive cheeses and high quality pasta (etc. etc.).. but it was just a simple Wednesday night after-work meal that I thought looked good on the internet, and was very tasty :) I'm glad I spent $40 and could share the recipe with y'all rather than $80+.. which we often end up spending when we have "cooking nights"