I had half a zucchini that had been cut length wise. I was trying to figure out what to do with it, when suddenly the thought popped into my head! Everyone loves spaghetti style zoodles, so why not make lasagna style zoodles? I didn’t have traditional lasagna ingredients on hand, but I think I made do pretty well!
RECIPE: Zucchini Lasagna
Makes 6 servings
Oven set to 375 degrees
Cast iron pans
Canned Hot Peppers
1) Pour the canned tomatoes into a cast iron pan.
2) Chop up the garlic and toss it into the tomatoes.
3) While letting the tomatoes cook a bit, add the pizza sausage to another pan.
4) I like hot Italian sausage in my lasagna, so pour the liquid from the canned hot peppers over the cooking sausage.
5) Season the tomato sauce with lots of chopped up fresh basil, a bit of sage, a heavy dash of oregano, and some freshly ground pepper. Stir occasionally as it cooks.
6) When the sausage is done, remove it from the pan to a plate.
7) Slice the 1 and 1/2 zucchinis length wise into slices about 1/4 inch thick. Then cut them down to cast iron pan length.
8) In a bowl of measuring cup, stir together cream cheese, lots of parsley, and tons of Parmesan. This was my attempt to replace the feel and flavor of the missing ricotta cheese element.
9) Shred the mozzarella cheese.
10) In the pan that you had cooked the sausage, lay down a layer of zucchini noodles.
11) Top the zucchini noodles with tomato sauce, sausage, cream cheese mix, and mozzarella.
12) Repeat step 11 until out of ingredients or you’ve reached the top of the pan.
13) Always top with as much leftover cheese as possible.
14) Bake for between 20-30 minutes or until all the cheese is melted and starting to brown.
15) Slice and serve.With all the filling, I was amazed that the zucchini stayed in layers! The tomato sauce next to the zucchini helped it soften while it baked, and you could cut through the whole thing with your fork just like a regular lasagna. Even my husband liked the cream cheese/Parmesan cheat for the ricotta replacement!