Got a lot of zucchini right now?
Did you know you can use zucchini in place of pasta in lasagna?
It’s true. I proved it tonight.
To start, you’ll need two large zucchinis – slice length wise into 1/4 inch strips. (Think thin!) Place into a colander and salt each slice to start removing some of their water.
Preheat oven to 350 and set your zucchini aside for about 20 minutes to sweat it out over the sink.
Meanwhile, get to work on your sauce and cheese layers.
A Saturday full of non-stop action!
I woke up this morning to a balmy 47 degrees and decided to post pone my bike ride for this afternoon when it was a bit warmer.
Instead I warmed my hands with a pot of green tea.
And warmed my soul with a bowl of banana chocolate fruit cereal.
Zak had plans this morning so I schlepped the girls into the car and we ran off to run some errands late morning into the early afternoon.
I hit the Thrive jackpot at the natural food store today!
If you’ve never made lasagna, walk with me please. It’s time for us to chat.
This is actually one of the first vegetarian dishes I ever made.
No, wait.
This is actually one of the first meals I ever made – period. In fact, I tear up now when I think about this vegetarian lasagna recipe.
(Not really. But I do like to pretend that I’m dramatic sometimes.)
More Mama’s Weeds
