As an F.B.I. (full blooded Italian) you’d think that a lasagna recipe with no noodles would make you all think that I’ve lost my noodle (well, that’s for another kind of book).
As someone who suffers from gluten intolerance, this recipe satisfies my lasagna craving. It’s great for anyone cutting out carbs or has problems with gluten. It’s also embraced by Italians in Italy, as it has two vegetables that are readily used in many dishes; eggplant and zucchini.
Welcome to Tasty Tuesday
Today I am featuring a recipe that is in the book, (which is coming soon) Cook Like a Writer by The Book Posse.
NO NOODLE LASAGNA
2 large yellow (or green) zucchini (sliced lengthwise 1/4 inch thick)
2 medium-sized eggplants (peeled and sliced 1/4 inch thick)
2 cups ricotta cheese
1 1/2 cups gouda cheese
Selena’s Sassy Sexy Sauce (or your own type of plain tomato sauce, and again, if you’re in a rush and don’t have any homemade tomato sauce on hand…deep breath here…you can use store bought jar sauce).
2 eggs slightly beaten (one egg will be for coating the zucchini)
2 TBSP chopped fresh parsley
4 TBSP chopped fresh basil
1 package frozen chopped spinach, thawed and drained well
Shredded mozzarella cheese
Grated Parmesan cheese
Flour (for coating the zucchini) (I use chickpea flour because of my gluten problem, you can use any type of flour)
Vegetable oil (to fry the zucchini)
Salt & Pepper to taste
Pat zucchini and eggplant slices dry.
Add vegetable oil to pan and heat.
Coat zucchini slices first with flour then dip in egg, fry until golden brown, pat and put aside.
In a bowl, add: ricotta cheese, gouda cheese, chopped parsley, Parmesan cheese, spinach, one beaten egg, salt & pepper to taste and mix well together, put aside.
Heat the oven to 375F.
Lightly spray a baking dish with a non-stick spray.
Layer the baking dish as follows:
ricotta and gouda cheese mixture
sprinkle some fresh chopped basil on top of the sauce
sprinkle some mozzarella cheese on top (not too much, just about half a handful)
Repeat in the same order, except for the last layer, do not add any mozzarella.
Cover with aluminum foil and bake for 40 minutes.
Remove from oven and sprinkle mozzarella cheese on top.
Bake UN-covered for 10 minutes (or until all the cheese is melted and lightly browned)
Remove from oven.
Let sit for 15 minutes before serving.
For more recipes from the Cook Like A Writer book, please stop by and visit one my fellow Book Posse writer’s blog: