Zucchini Lasagna Redux

Posted on July 22, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , , , |

Food - Lasagna 4

Continuing with my no-wheat project, I decided to try zucchini lasagna again, this time making some changes that resulted in a much better final product.  Above it my “mise en place” as the French call it – my putting into place all the things I need to assemble the lasagna.

I had trouble with the zucchini last time as I cut it with a knife and it was not of uniform thickness.  Also, after 1 hour of baking it was still a bit crunchy.  I broke down and bought a very cheap $3.99 mandolin at Aldi which is a surprising delight to use!

Food - Lasagna 2     Food - Lasagna 1

This nifty little gadget, which has all manner of slicing panels for other projects, zipped through my four zucchini with ease.  Then I pan-fried the slices with a little fresh farm lard and salt.  I then drained them on a tray lined with paper towels to soak up any liquid.

Food - Lasagna 3This was my method for rehydrating some beautiful shitake mushrooms.  Boiling water poured over the mushrooms creates floating mushrooms so by placing a heavy cup on top it held them under the water.  Afterward I had a nice brown liquid mushroom stock to which I blended the mushroom stems which are too tough to eat, but full of flavor.  The stems blended with the strained liquid turned into a lovely brown creamy mushroom concentrate that I popped into the freezer for a later soup.  Why throw that stuff away?

Once I had all my ingredients assembled it was an easy task to put together, bake for an hour, and enjoy.  It was delicious and the zucchini was perfect this time.  Sorry I don’t have a picture of the final product.  I did have my camera handy, but completely forgot because the lasagna was so delicious!

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