Friday, June 7, 2013
Omnom! I precooked the slices (made with a mandoline) until soft and lightly browned, just straight in a cast iron pan, no fat needed. I kind of forgot that lasagna usually involves a creamy layer, so we just forewent that. SO GOOD! I bought and sliced way more zucchini than we ended up needing, so I froze a bunch for next time. I've requested lasagna for my birthday, so I also made a ton of sauce to freeze some for that occasion. I have rice lasagna noodles ready for the occasion, but I will definitely do zucchini again! Yum!