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zucchini lasagna  

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ileo_chopper
(@ileo_chopper)
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Posts: 20
03/11/2018 9:39 am  

im not vegatarian... but i love to cook! i dont eat meat with every meal but i do make a point of cooking a vegatarian dish for dinner once a week!  i have lots of recipes dont hesitate to ask!!

zuchini lasagna 

3-4 medium zucchinis 

1 eggplant

1 onion

garlic

mushrooms

bay leaves x 3

1 tbsp oregano

1 tbsp basil (alternative fresh basil sprinkle as garnish)

1 can plum tomatoes

1 cup of vegetable stock

1 can tomato paste

frozen spinach

ricotta/dry cottage 

mozzarella (shredded or sliced, i like sliced cause you can get more cheese on... just sayin!)

parmasean (sprinkle on top)

ok sauce!!

satay onions garlic mushrooms in olive oil until onions are translucent,  add tomatoes, paste, stock and spices bring to a boil and let simmer.

noodles

slice eggplant and zucchini about an 1/8 of an inch, basically the thickness of the knife your using to cut the zucchini and eggplant.  lay out on paper tool and salt generously on both sides and let stand for 15 minutes. rinse and pat dry.

lasagna assemble!

defrost the spinach, grate or slice mozza, noodles ready to go!  start with a layer of sauce then noodles, etc. one of the layer spread out spinach and ricotta/dry cottage continue to layer as desired. if you are a meat eater occasionally ill put a layer of grilled chicken. up to you!! finish layering top with mozza and sprinkle with parm bake @350 for 50min let stand for 15 after removing from oven!!

also this way you have lasagna for you and ten friends....


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VeganOstomy
(@veganostomy)
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Joined: 5 years ago
Posts: 2343
03/11/2018 11:32 am  

Just a note that this recipe can be made vegan by substituting mozzarella with a non-dairy version, and the ricotta with crumbled tofu (seasoned to your liking).

We make lasagna several times a year and it's always a nice treat! 

Just your friendly neighborhood ostomate.

~ Crohn's Disease ¦ Ileostomy ~


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ileo_chopper
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Posts: 20
04/11/2018 8:19 am  

i cant believe its not real parm! you cant tell difference.... just sayin

3/4 cup raw cashews

1/2 cup hemp seeds

1/4 cup nutritional yeast

1/2 tsp salt

  • 1/4 tsp garlic powder.

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Sydneychic
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Posts: 18
04/11/2018 4:17 pm  

Hi Ileo Chopper

Your recipe sounds good.  I can't eat mushrooms.  Does anyone else have this problem?  They come out exactly how they went in!

Also, lentils, corn, peas, chickpeas, etc.  How do you eat these?

Thanks for any advice.


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ileo_chopper
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Posts: 20
06/11/2018 9:01 am  

@sydneychic yes some foods come out the saem way they go in but it doesnt stop me from eating them!! peas and corn the skin yeah even someone with a a full digestive systems can have problems especially with the corn. as for the lentils and chickpeas i dont know? i have eaten both without problems?  i just started roasting cheickpeas to put in salad.. total game changer ive started doing it with most of my chickpea recipes example...

hummus

1 can chickpeas

4 tbsp tahini

garlic

lemon juice

olive oil

cayenne pepper

salt and pepper

add everything in the food prcessor and whiz away adding olive ol and lemon juice alternatively until desired smoothness.

game change

roast half of the chickpeas for 15min at 400F or 200C in order to get the smoothness you might have to add a bit of water instead of getting carried away with the oil and lemon juice

i have other chickpea recipes let me know how your cooking them or would like to cook them and i can try and help! and the lentils too! ive got some great recipes for dahl!

cheers

 


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Sydneychic
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Posts: 18
06/11/2018 2:53 pm  

@ileo_chopper Thank you for your reply.  I do eat hummus but haven't roasted the chickpeas.  I will try this next time.  I love dahl, so a recipe or two would be much appreciated.


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ileo_chopper
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Posts: 20
07/11/2018 9:46 am  

@sydneychic one dahl recipe coming up!!

ok dahl can be tricky depends on the lentils you use which is usually determined by how much time you have. pre-soaked lentils, dry, or canned up to you!! i use dry lentils because i usually make dahl on the weekend. i uusually make a lot cause i like to make dahl patties the following couple days. adjust quantities to suit your needs.

1/2 bag of lentils

1/2 of a large onion chopped fine

2 cloves garlic minced

piece of ginger about the size of your big toe

1 heaping tbsp gram masala (this can be purchased or made at home) 

1 tsp cumin 

1 tsp tumeric

chili flakes (optional) and up to you for desired heat!

broth (how much depends on what type of lentils you use)

olive oil

butter 

salt and pepper

in a large skillet keeping in mind the volume of what your putting in.  fry onions and garlic over medium heat in the olive oil and butter until the onions are browned youll have to stir fairly often over medium heat. add spices and ginger.

-dry lentils add dry lentils with broth bring to a boil and let simmer until desired tenderness.  this can be a bit tricky some recipes call for way to much liquid and your lentils turn to mush before the liquid becomes sauce consistency. i will initially add two cups of water and bring to a boil and let simmer. if there isnt enough liquid in the pan to cook the lentils fully. what i do is boil some water in an electric kettle and add until i get the balance i desire soft lentils (just break apart when lightly pinched) with a sauce like consistency.

-canned lentils, add the broth to the onion mixture and reduce low-medium heat stirring ofter. as its reducing  add your can of lentils.  another trick if theres to much liquid is just mash a bit of the lentils and stir into the liquid it will thicken.  

that is the base for dahl now you could dish this up put a dollop of yogurt and sprinkle with cilantro and serve as a side dish.

or my favorite thing to add is just before it all comes together is halved cherry tomatoes and okra!  or cauliflower pieces, zucchini would be good up to you!!

substitute lentils for chickpeas in this recipe no problemo!

let me know how you go!!

cheers

ps with the leftovers ultimatley the lentils will break down. what i do is take a good scoop into an oiled pre-heated skillet and flatten it in the pan fry until crisp and flip! lentil cakes yum yum!


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Sydneychic
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Posts: 18
07/11/2018 2:13 pm  

@ileo_chopper  Thank you.  Sounds great and I will let you know how I go.  Will try this weekend.


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lilylifesaver
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Posts: 9
15/11/2018 6:35 pm  

I dearly love all kinds of salads, tomatoes, black beans, kidney bean, butter beans, etc but Lily does not. If I eat things she doesn't like I just have to eat soooo, soooo slow and chew, chew and chew some more. The same with mushrooms happened to me and once I stated eating them to "pieces", I did ok with them. It takes me about 2 hrs to eat a very small meal. I make homemade eggrolls and use a processor to do the cabbage and carrots and can tolerate them better.

Lucy


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