Lyndsey chose Zucchini Lasagna from Everyday Food for this week’s Martha Mondays.
I was so pleased that this was easy to make (and also an excuse to buy a new pie dish) however I had my doubts as mum and dad are both not keen on courgette (zucchini) but I decided not to care and cooked it anyway.
I did add onion to the courgette and I also sliced mine very thinly on the mandolin instead of how they suggested. The onion was also sliced very thinly.
Prior to baking (the first time)
I cooked it in a very hot oven (as I had been baking already in the afternoon) and after the alloted time was up I served it. It promptly went back in the oven as the pasta hadn’t cooked. I ended up cooking it for another 20 minutes and added parmesan cheese and cheddar cheese to the top to give it some more flavour.
The second time of baking
Now I am keen to find out what ‘no-boil lasagna noodles’ are. Is this fresh pasta, or is this the regular sheets that can stay in the cupboard for quite a long time? I used the regular sheets as this is what we have always used and have never had to pre-boil them. Maybe this is where it went wrong.
The cheddar and parmesan definitely gave it a flavour boost!
The verdict – yeah, it was okay. I would be keen to make it again but not as a main course, maybe a small portion with chicken or something or maybe adding some cooked bacon to the zucchini. Also, I think it needed some more taste, I might add chilli flakes next time.
Thanks for a good pick Lyndsey, I think for us though it just needs a bit of modifying. I can’t wait to see what everyone else thought.