Thursday, July 12, 2012

Fifty Shades of Zuchinni or How I turned Juicing Zuchinnis into Making Lasagna

Ok, So I have so many Zucchinis that it is practically 50 Shades of Zucchini at my house.  In fact I have so many, I dusted off the Jack Lalaine juicer I bought on eBay a few years ago. I love the Jack Lalaine juicer, it is so easy and cleans up well. There is a lot of green juice in Zucchinis. It tastes ok, it is good for you. It is refreshing. It uses up lots of Zucchinis. There is a lot of pulp left over from making the juice and this is actually a very cool by product because one of the problems with using zucchinis in recipes is that there is a lot of extra water. You can take the Zucchini pulp left over from juicing and use it for a wonderful Zucchini Lasagna.

Photo of Melissa's Zucchini Juice - If you are not turned on by this photo, it's ok, I understand......

Melissa's Zucchini Juice

Recipe for Zucchini Lasagna

Makes 2 Pans (freeze one)
Bake at 350 for 30 minutes

Box of No Boil Lasagna Noodles
Pulp of Several Zucchinis after Juicing
container Cottage Cheese or Ricotta
Grated Mozzarella
Grated Parmesan
Two Chopped Onions
Tomato Sauce
Assorted Herbs and Salt and Pepper - whatever is on hand



Mix the Pulp with Cottage Cheese or Ricotta, chopped Onions,
Salt and Pepper in a Pan over Med Heat

Assemble your layers of No Boil Lasagna Noodles,
Zucchini Mixture,  Mozzarella, Parmesan, and
with or without Tomato Sauce. 
Bake in 350 degree oven for 30 minutes - remove and
let cool for a few minutes before slicing
Slice of Zucchini Lasagna