Zucchini Lasagna Without Pasta: a Light and Easy Recipe
From the title of this post, you might think I'm going to talk about a typical lasagna made with pasta and zucchini.
I recently explained the vegetable lasagna I make — the classic one, let's say.
In this case it's a lasagna too, but instead of pasta sheets we use strips of fried zucchini, cut lengthwise (see photo).
This version is lighter than the other one, especially if you remove the excess oil from the zucchini slices with kitchen paper.
You can easily build 3 or 4 layers, but not as many as with the classic version. As for the filling, I'd say: experiment.
So you can't say I didn't suggest anything, here are some ingredients: my tomato sauce, some sautéed vegetables (carrot, onion) and lots of mozzarella, which acts as the cement in this interesting and healthy construction.
Tips and frequently asked questions
How do I stop it being watery?
Courgettes release a lot of water. Salt the slices for 10 minutes, pat them dry, and fry or grill them before assembling. Drain off excess oil on kitchen paper.
Can I grill the courgette instead of frying it?
Yes, a griddle pan or the oven grill gives a lighter result with less oil.
What filling do you recommend?
Tomato sauce, sautéed carrot and onion and plenty of mozzarella, which holds the layers together. Minced meat or spinach also work.
How many layers can I make?
Three or four, fewer than a classic lasagna, so it holds its shape when you cut it.
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