A Tale of Two Lasagnas


I’m not one to do things in the conventional way. I mean, let’s look at my track record here. Cinnamon Sugar Pull Apart Bread. English Toffee CookiesGinger Chocolate Chunk Scones. Not your average baked goods.

When it comes to lasagna, clearly it’s no different. It’s obvious that nothing was going to top the Lasagna that Beat Ohio State. But I had to at least try. Enter lasagna #1.

Zucchini White Bean Lasagna
Recipe adapted from La Phemme Phoodie (no, I didn’t make that name up)

  • ~4 zucchinis
  • 1 jar pasta sauce (you can make your own if you’re feeling adventurous)
  • Mozzarella cheese, parmesan if you like
  • Red pepper flakes to taste

Ricotta Filling:

  • 1 cup ricotta cheese
  • 2 egg whites, or 1 egg
  • Dried herbs: oregano, basil
  • Salt and pepper

Bean and Onion Combo:

  • 1 can white beans
  • 1 yellow onion, diced
  • 1/2 tbsp garlic
  • Olive oil
  1.  Saute onions in a bit of olive oil until browned, then add in white beans and garlic.
  2. Thinly slice zucchini lengthwise.
  3. Make that ricotta mixture – you may need to microwave the cheese a bit to soften it. Then stir in the eggs and herbs.
  4. Spray a 9″ square pan, then put a layer of the tomato sauce on the bottom. Follow with a layer of the zucchini, the ricotta mixture, tomato sauce and mozzarella cheese.
  5. Repeat.
  6. Bake at 350 degrees F for about 35 minutes.
It was good. In fact, there is a large chunk of it still in my freezer.
Naturally, I had some leftover ricotta cheese. And I don’t waste food. Time for Lasagna #2. This one is a Gingerfoodie creation for the (somewhat) lazy cook.
Zucchini Lasagna Rolls
  • 2 zucchini
  • 1 cup ricotta cheese
  • 1 egg
  • Dried herbs
  • Mozzarella
  • Pasta sauce
  • Salt and pepper to taste
  1. First, slice the zucchini thinly lengthwise. Lay it out on a cookie sheet and bake until just tender at about 400 degrees F.
  2. Remove to cool. Make the same exact ricotta mixture you made for lasagna #1.
  3. Spray a very small casserole dish – like, really small- with nonstick spray and put a layer of sauce at the bottom.
  4. Put a dollop of the ricotta mixture in the middle of a slice of zucchini like so:
  5. Then, roll up and place at the bottom of a the dish.
  6. Fill the entire dish with these, and then cover with a layer of tomato sauce.
  7. Top with grated mozzarella cheese, and maybe some parmesan for good measure.
  8. Bake for about 20 minutes at 400 degrees F.
Voila!You can’t tell, but this dish is really, really small.
And there you have it! Basically, the same exact thing. But not quite. Which do you prefer?

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