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Recipes, tips and tricks for zucchini lasagna

fldhkybnva Aug 15, 2013 11:41 AM

Does anyone have a good recipe or any tips or tricks for zucchini lasagna? I guess I'm most interested in how to prevent mushy zucchini pasta strips or any other suggestions.

  1. fldhkybnva Aug 15, 2013 02:43 PM

    How long does everyone general bake? What temp?

    1. pinehurst Aug 15, 2013 02:19 PM

      I use a single layer of the Barilla no cook lasagna noodles when I make zucc lasagna. It adds a little body, and I can serve as much or little of the "real noodle" as I wish.

      1 Reply
      1. re: pinehurst
        greygarious Aug 15, 2013 04:34 PM

        That's a good idea. The Barilla are not only tasty (unlike other dry supermarket lasagna noodles, they contain egg) but thin, so they won't compete much with the zucchini strips.

      2. fldhkybnva Aug 15, 2013 01:56 PM

        Thanks for the tips, is it reheatable or best to eat from the fridge without reheating?

        1 Reply
        1. re: fldhkybnva
          biondanonima Aug 15, 2013 02:13 PM

          IMO it is reheatable, but I prefer it fresh. My DH likes it from the microwave, but I find the zucchini gets too soft for my taste at that point.

        2. t
          treb Aug 15, 2013 01:49 PM

          Use a mandolin to cut them thin and uniform, dry them and make like a traditional lasagna.

          1. y
            youareabunny Aug 15, 2013 12:35 PM

            I pre cook. Usually a dry or semi dry (very little oil) and cook in skillet. I avoid browning.

            1. greygarious Aug 15, 2013 11:59 AM

              If you have larger zukes, you can slice them in strips by working around the perimeter, but stopping before you get to the seeds. That will avoid using the wateriest part of the vegetable.

              You can salt, rinse, and pat the strips dry, or set them on a rack over a sheet pan in a low oven (under 250F) to dry them somewhat

              1. biondanonima Aug 15, 2013 11:49 AM

                I slice them about 1/4" thick (maybe a little less, but you don't want them too thin, or they'll just disintegrate). I salt well and allow to sit for a while, to get some of the water out, and pat them dry well with paper towels. Then I brown them on a griddle until they're still al dente. I also make my sauce a little drier than I otherwise would and/or drain my ricotta so that there's not too much moisture, because even with the salting and draining, the zucchini will give up moisture.

                1. weezieduzzit Aug 15, 2013 11:43 AM

                  After you slice them let them dry on a clean kitchen towel for a few hours (if you can, or at least as much time as you can.)

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