Reply to for the families who enjoy lasagna

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]One year I had some baseball bat zucchini I couldn't figure out what to do with and didn't want to waste (too hard to cook like normal zucchini, might have worked for bread but I was never going to make that much zucchini bread. I cut long slices and used those in place of lasagna noodles. It was excellent.

(I also used a bunch in curry, it held its shape and firmness, could have put in soups as well)[/quote]

Don't you have to get the water out as best you can from squashes and eggplants? Else your lasagna will be soggy. I think there's a whole salting and pressing routine to do. [/quote]

Not pp, but I've made it with roasted eggplant or zucchini. I roast the veggies the night before with whatever is in the oven for dinner that night. Next night assemble layers of roasted vegetables and a ricotta blend or bechamel. Sometimes with noodles, sometimes without.

Op, I think you need garlic, salt, pepper in your ricotta mixture at the minimum. Maybe an egg or egg yolk. Better yet with spinach and parsley and Parmesan as well. [/quote]

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