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Thread: zucchini lasagna

  1. #11
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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.

  2. #12
    Senior Member JaneV2.0's Avatar
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    Quote Originally Posted by Tenngal View Post
    I am wondering about trying a recipe that uses cabbage leaves instead of pasta? They would be much thinner.....and I love cabbage.
    That sounds good to me. Eggplant, too.

  3. #13
    Senior Member razz's Avatar
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    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.
    Gandhi: Happiness is when what you think, what you say and what you do are in harmony .

  4. #14
    Senior Member SteveinMN's Avatar
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    Quote Originally Posted by razz View Post
    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.
    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.
    Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington

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