I am wondering about trying a recipe that uses cabbage leaves instead of pasta? They would be much thinner.....and I love cabbage.
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I am wondering about trying a recipe that uses cabbage leaves instead of pasta? They would be much thinner.....and I love cabbage.
Well, I had to try zucchini lasagna since I am on an eating extra veggies agenda - three non-starch veggies for both lunch and supper. I now understand the OP's concern with the extra liquid. It is a very tasty dish but not as neat as a pasta lasagna when served.
I have asked others for their opinions and it was suggested that one could spiralize the zucchini, sprinkle with salt and then drain the excess moisture before using as a layer in the lasagna.
One of the tweaks I've made to my cauliflower pizza crust recipe is putting the riced cauliflower in a clean towel for about 20-30 minutes to capture some of the moisture in it. It makes a notable difference in the integrity of the crust. Perhaps the same technique could work for the zucchini layers.