Today I decided to experiment with lasagna. I don’t eat it often because I usually eat Dreamsfield pasta and I haven’t been able to find their lasagna noodles. When I was on the My Fitness Pal site a couple of weeks ago, someone mentioned making lasagna but using zucchini strips instead of noodles. Her chief complaint was that it turned out mushy due to all the liquid from the zucchini. Someone else shared that she had the same experience.
So, I was thinking about the best way to tackle this issue. I decided to treat the zucchini the same way you pull the moisture out of eggplant—salt the zucchini before using it. I’m not much of a meat eater. I usually make spinach lasagna. However, I thought spinach with zucchini would be a bit much so I opted to use ground turkey. In addition, instead of ricotta cheese, I used cottage cheese.
3 days ago