White Trash Faux Lasagna
Being gluten free can make Italian food a drag. Frankly, many of the pre-made pastas of the world just aren't great. What's a lasagna loving girl to do?!? This was the question that faced me a few years ago... until I eyed zucchini. It is a Southern Joke that we role up our car windows, even when it's hot, to keep our neighbors from giving it to us. But really, why couldn't long thin slices of this veggie substitute between layers of cheesy goodness. I had all of this stuff (left the windows down) so I needed a new way to use it. And thus White Trash Lasagna was born.
Why white trash? Well, first, I don't use a tomato sauce as it makes the dish runny and overpowers the veggies. Second, there is a restaurant in Chicago that serves a trash salad. It is basically all the veggies in your fridge chunked together with some cheese. This dish is kind of like that. That's part of the reason I have it listed as Pork or Vegetarian. I happened to have a little left over sausage when I made this. You don't need it, but by all means, throw some in if you like.
So here we go....
White Trash Faux Lasagna
the Grocery List
- 2 zucchinis, sliced long ways
- 1 c. cottage cheese
- 1 c. low fat grated mozzarella
- 1 egg
- Handful of fresh basil, chopped
- 1 Tbs chopped garlic
- Italian spices
- 6 sun dried tomatoes
- 1 yellow pepper, diced
- 2 Italian sausages, casings removed and cooked
- Parmesan
Prepping & Cooking
Mix cottage cheese, mozarella, egg, garlic and spices together. Spray a Pyrex pan with Pam or any other non-stick cooking spray. Reconstitute sun dried tomatoes by placing them in a shallow bowl of water and microwaving them for 3 minutes. Let them cool and slice. I like to snip mine with kitchen scissors. Layer the first set of zucchini slices on the bottom. Top with half the cheese, half the basil, half the sausage, half the peppers and sun dried tomatoes. then top with another layer of zucchini, cheese, etc. Top with the rest of the zucchini, a generous handful of parm, and foil.
Cook at 400 for 30 minutes. Make sure your Parm gets brown... I like mine almost burnt. Let cool at least 10 before serving. I love this with salad and a glass of pinot noir. And then for the next 3 days as leftovers. Just like "real" lasagna, it gets better with age and freezes well!
Posted by Lindsey Ann Waldrep at 7/18/2010 9:40 AM 
Categories: Pork Recipes, Vegetarian Recipes
Tags: Zucchini Gluten-free Recipe
Categories: Pork Recipes, Vegetarian Recipes
Tags: Zucchini Gluten-free Recipe
Oh my, this looks and sounds delicious though I think the name is so unfortunate. I'm going to call it Lasagna Verdura but I will give you credit as the inventor!
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Sean, I debated using my "real name" for the dish, but I had to call it like I call it! LOL! You may call it whatever you like though and I hope you enjoy it.
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