No Noodle Lasagna
Zucchini LasagnaZucchini LasagnaZucchini LasagnaWhen making something new, I often read several recipes and then make my dish using bits and pieces from each. So today, I present to you 3 worthy recipes for you to pick & choose from.
When I cook, I LOVE (capital L-0-V-E) recipes that lend themselves to cleaning out remnents in my fridge. You can add so many different types of vegetables/good stuff into this recipe... here are some of my favorites ideas
add a layer of carmelized onions and mushrooms cooked in white wine or sherry
add a pureed vegetable to your ricotta/cheese layer - butternut squash or cauliflower or even garbonzo beans
add finely diced carrot or celery to your meat mixture or diced black or kidney beans
add pureed beats into tomato sauce
Tips: adding cumin to ground turkey makes it taste more like beef
you can swap out 1/4-1/2 of the ricotta for greek yogurt
reduce amount of parm/cheese used/baked in the lasagna... grate high quality aged parm on top of the lasagana just before serving. You will have a bigger bang on your tastebuds.
adding extras is great & will make your meal so farther, but don't go overboard or you will to get a bigger pan/increase cooktime and/or change the overall flavor of the dish. For example. I would keep the ratio 4:1. If i want to add carrots & celerly to my meat layer I would make sure there were 4 parts of meat to every part of carrots or celery.
I love feedback. Let me know if you tried this, how it worked out, and what variations you did to accomdate your preferences and what you had left over in the fridge.