Sunday, December 14, 2014

Pastaless Lasagna

Took veggie lasagna to a whole new level, by making even the pasta veggie.  Created a low carb lasagna by replacing the lasagna noodles with thin slices of squash and zucchini. Triple layered my gourds with ricotta cheese and "Beyond Beef" crumbles (sn: this was my first time using Beyond Beef, I prefer Morning Star brand). I baked in oven on 350 for 40 mins, after sprinkled a shredded multiple-cheese blend on top and baked on 425 for an additional 15 mins. Being that gourds hold a lot of water, you will need to drain pan you are baking in ever so often. I also left mine in oven even after I turned it off to try and dry out some more. Slice and enjoy. #FOODIE




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