I used my own favorite lasagna filling and sauce. I got the idea for how to do the noodles from this great blog. The beauty of it is that you make it like you would your regular lasagna, you're just using something different for the noodles.
I had went grocery shopping earlier that day, came home, unloaded groceries most of the way, left to pick up Kat and her friend at Walmart (they were selling tickets for our towns local celebration and her friend is one of the princesses), back home to finish putting groceries away and then started dinner. I felt a bit rushed because I've never made this before and wanted it done by 6:30.
I had a few issues.....but didn't panic...here's what they were:
1. I forgot to salt the zucchini like suggested, but I did broil it for a bit like she said (1-2 minutes per side), though I now think I didn't broil it long enough. The goal is to draw out as much water as possible.It was just the four of us for dinner, but I got to thinking about how I would have handled it if we had company and things didn't quite go as planned. I mean, come on, runny lasagna, not steaming hot, slightly crunchy zucchini...would I panic? NO WAY!! I simply would have said, "there's the microwave, let's nuke it a bit more"..Or..I might have put it back in the oven for awhile longer, started us off with salad or just spent more time visiting. I served this with salad and some 4 cheese sourdough bread that was on sale at Walmart. It was a small round loaf (perfect for 4 of us).
2. She suggested using a mandolin to slice zucchini, I have one but it is a Pampered Chef one and I couldn't seem to use it without the attachment thingie (and that wouldn't let me make long slices) so I had to slice them by hand...needless to say they didn't come out even. The goal would be to get them 1/8" thick. Mine were quite a bit thicker than 1/8".
3. I baked it for 45 minutes covered and then another 15 uncovered, but it didn't seem to set up well (probably because we ate it right away and didn't let it set) and wasn't hot in the middle and zucchini was still pretty crunchy (probably because they were too thick).
Sometimes it can be a little scary to try a new recipe and I probably would not have served it for the first time to company. I reserve company dishes to meals I've made before. Though there are certain friends that I don't mind using as guinea pigs. However, I'm not at all afraid to try something new. I love it!!
I'm linking this recipe to the following linky parties:
and Wednesday on:
I get so many awesome menu ideas from these blogs. Take time to check them out this week.
With Joy UNquenchable,