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Today I got a bit creative, as I had run out of things to do with zucchini. Iâm calling it âzucchini lasagne casseroleâ
I was gonna make lasagne, but we had run out of lasagne noodles. But we had a bunch of linguini so I cooked that instead.
I browned some Italian sausage with half an onion. Then I added 1 garlic, sautéd a bit, then added some Cucina Fresca Marinara (because that is what we had).
I added the pasta to the meat/sauce mixture.
Then I made a bechamel, using milk that is steeped with some sage and rosemary from the yard. And some garlic because delicious.
Next I sliced up a med-large zucchini using my mandoline+kitchen chain-mail glove (all of my fingers are intact!)
Then I made layers in a 9x13 backing dish: 1. Bechamel 2. Grated Parmesan 3. Zucchini 4. Ricotta 5. Linguini/sausage 6. Zucchini 7. Bechamel 8. Parm 9. Linguini/sausage 10. Bechamel 11. parm 12. Zucchini 13. Ricotta 14. Parm.
Baked it at 350, covered for 30 min then uncovered for 25 min. It looks pretty, IMO
Has to cool down a bit before it is ready to eat... #ButImHungry
I would have preferred to use mozzarella and ricotta, but I forgot to put any on the grocery order
Ok, folks! Iâm pretty happy with it! Could use a bit more garlic, but very tasty! Will eat leftovers and make again!
