Alison has gluten allergies. She's always sneezing, so it's not unlikely for her to fire off about 5 sneezes in a row. A few years ago, she was told that some of her allergies were tied to gluten, so she has cut a lot of products with gluten out of her diet. One item which has been stripped from her diet and mine by association, is pasta.
We used to have pasta in one form or another at least once a week. Now we try and still eat dishes that include pasta, but we replace the noodles with a vegetable. When Spaghetti Squash is in season, that's always a good substitute for noodles when having sausage with pesto pasta.
We recently found a pretty decent recipe for Lasagna that replaced the noodles with thinly sliced zucchini. There was a lot of prep and steps that went into the creation of this dish, so we'll let the below photos and captions do the explaining.
We only dice onions when shafts of light are blessing our wine and endeavors.
It wasn't too easy making wafer-thin slices of zucchini.
Browning meat with onions and green bell peppers.
Added the tomato sauce, tomato paste, wine and basil and oregano to the meat mixture.
Here's the egg, ricotta and parsley mixture.
This took the duration of both of these records to complete the prep process.
Here's the fun part. Layering all the goodies together. We started with a layer of sauce.
A layer of the thinly-sliced zucchini.
Ricotta, egg and parsley mix in the mix!
SPINACH.
Mushrooms, sir.
Mozzarella cheese?
More meat sauce, meathead.
We've reached the limit of the damn dish with more zucchini!
More? Yes.
Check out those layers.
Here's what that lil' baby lasagna looked like after baking in the oven. Damn good.
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