Zucchini Lasagna (Gluten-free)

I’ve made zucchini lasagna before, but not for many many years.  I knew what I wanted in it, I just needed tips on how to bake it.  I checked a few online recipes that suggested 400°F for 30 minutes and was confident I could do this.  Wow,  I underestimated the amount of work this endeavor would be.  It took me 4 hours to get two pans into the oven!  But we loved it so so much!  Leftovers were welcomed! Continue reading

Lasagna Casserole with Zucchini

Lasagna Zucchini Casserole

Lasagna Zucchini Casserole

I had a pound of ground beef to use up and my craving hit: I wanted lasagna.  I wanted a cheesy piece of lasagna Bolognese with slices of zucchini.  I didn’t want to use zucchini as the noodles, they’d be extra texture.  I was going to use Mafalda.  I like to make lasagna soup using Mafalda so making a pan of lasagna with the smaller noodles would be a fun change. Continue reading

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

We all know how to make spaghetti squash with a spaghetti sauce, don’t we?  It’s a delicious change from eating pasta and of course healthier with less carbs.  My cousin Shirley was over and I mentioned I had a spaghetti squash from the farmer’s market.  Shirley said she remembered my making it with a meat sauce, it was delicious.  I said I’d make it again, but change it up to lasagna.  Basically the same, but with lots of cheese. Continue reading