No Pasta? Yes no pasta my love..And it’s possible!
I never made lasagna in my whole years of cooking. I don’t know why I waited so long to finally make it. Yes you’re right it’s the most loved and favourite dish of a lot of families. Somehow it has become the most preferred comfort food of many especially on a Sunday at lunch time. All way through the process I was always crossing fingers because I didn’t quite know if I will be able to pull it through. Zucchini tends to release excess of water no matter what you make out of it. True a little bit tricky to work with but then what a beautiful vegetable,so full of possibilities. You can even incorporate zucchini into your chocolate cake mix or even into your banana bread. And yes I have finally been able to use the rest of the huge zucchini left from previous cooking.Finally!
I will try my best to make it as simple as I can though it is quite a handful to explain everything step by step.Because I know a lot of homecooks would prefer something very easy and simple to make as nowadays time seems to be the only thing we all lack. So,let us begin with the preparation.
Firstly the ingredients you will need to make your lasagna are :
- Grated Cheese
- Salt/Pepper to taste
- Basil leaves
- Vegetable/Olive oil
Start off by cutting your zucchini into slices.Either round or long slices whichever you prefer.Then add salt to your zucchini.I normally added 3-4 tsp of salt so that the vegetable loses its excess of water.We all know that zucchini is the one of the vegetables that have high level water content. So the salt will draw out the excess of water so that your dish doesn’t become soggy or too watery and blend.This process is commonly known as disgorging. Leave to rest for about 30 mins and when you return you will see the amount of water that has been collected at the bottom. Drain and pat dry the zucchini to be used later on.
To build up the lasagna you have 2 options really; one is to assemble it with red and white bechamel sauce. Or secondly, simply assemble everything in layers with the bechamel sauce – the white sauce. A bechamel sauce is made of roux and milk and is also the base of a lot of pasta dishes such as chicken alfredo and the famous Mac n Cheese. Sometimes they add 3 different kind of cheese for more depth of flavours.
To make the bechamel sauce you will need the followings:
- Ground Pepper/Salt to taste
- Garlic fine chopped
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.Stir in grated Cheddar cheese during the last 2 minutes of cooking.
Next up is the red sauce. The red sauce is the most simple one to realise.You will only need a can of tomatoes. Pour that into a pan and bring to a boil where you add salt, pepper and also chopped basil leaves and drizzle with olive oil on top until a consistent paste like mixture is obtained.
Now comes the fun part where you have to build up the dish and I actually had fun building the lasagna up. Firstly place your zucchini slices on the bottom of the tin. You will see that I used aluminium foil tin instead of a tray because I find it more practical rather than the heavy tray.
So the zucchini slices first followed by the tomato sauce and then by the white sauce. Make sure you coat all the four sides well and that you fill every gap well. Repeat until you reach the top of the tin/tray. And voila! Easy isn’t it?
Ouf finally done with it.All that need to be done now is to preheat the oven and wait for it to be done. Best served with grilled chicken or a nice crunchy salad. I loved the result of it and also it was very tasty. For a first I loved the idea of no pasta baked lasagna as it is healthy and also vegeterian. We are trying to eat more vegeterian dishes lately. My siblings loved it but then they suggested next time to add the lasagna sheets as well because they are big fan of big rich comfort food. This one is a very light dish and also for those on diet its a very good dinner to make. To all those who love lasagna and also to all those who have had experiences with making zucchini lasagna, I would love to hear from you and also about your opinions. I personally loved it but then I had a little issue with the excess of water from the Zucchini.Despite the process of disgorging it, the zucchini still released a lot more of water.
Happy weekend and also Bon Appetit 😉