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
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Lasagna Casserole with Zucchini
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
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
Lady Melady: My Castle, My Food 