I truly dislike recipe titles that mislead one’s tastebuds, like the “chicken pancakes” recipe I saw today…it was pureed chicken with seasonings, made into a pattie and pan-fried. Now why would you call that a pancake instead of a chicken pattie?? Or then there is the “mock mashed potatoes” that turns out to be mashed cauliflower. Now don’t misunderstand me, I like mashed cauliflower…but not when I think I’m going to be getting a mashed potato taste. Just call it “Mashed Cauliflower” and I’m fine with it.
So it is with the lasagna recipes without noodles. Truly, lasagna needs noodles to really be lasagna. But at times I have replaced the noodles with tofu or zucchini, and while it tastes great, although different from traditional lasagna…I just don’t know exactly what to call it. So here is my layered zucchini three cheese and tomato casserole, with approximate measures. Just use what you have. And possibly it’s better described as:
Noodle-Free Zucchini Lasagna
- 1 container ricotta cheese
- 1 egg
- 1/2 c. parmesan cheese
- 1/2 jar marinara/spaghetti sauce with mushrooms (or your favorite)
- 1-2 c. grated mozzarella cheese
- 2 medium zucchini or equivalent (I used 6 small ones)
- Use a vegetable peeler to slice the zucchini lengthwise (you can slice all but the last 1/4″ or so).
- Mix the ricotta, egg, and parmesan cheese together in a bowl.
In a rectangular casserole dish, place a few spoonfuls of spaghetti sauce and spread around. Layer about a third of the zucchini slices on top, then spread 1/3 of the ricotta mix on top of that, then sprinkle with 1/3 of the mozzarella. Spread a layer of spaghetti sauce over that. Do two more layers of zucchini, ricotta mix, and mozzarella. Bake at 350 until done, lightly browned and bubbly around the edges, about 30-40 minutes. Let sit for about 10 minutes before slicing and serving.
Layer the thinly sliced zucchini, overlapping slightly.
Spread ricotta mix over the zucchini carefully.
Keep layering, ending with mozzarella.
Then cook until lightly browned and bubbly. Yum!