Vegetable lasagna noodle recipe request

jr235

I've seen a few people say they make lasagna with mandolin sliced veggies. I tried this once myself, cooked the zucchini/eggplant slices before hand, and still wound up with a watery and unappetizing mess.

Recipes, tips and tricks please!

neanderthin

How are you cooking this and what are you adding. I'm a chef so maybe I can help. Personally I just use pasta and add stuff.

jr235

I used a mandoline slicer to slice zucchini, eggplant, and butternut squash into thin slices. I used my countertop george foreman style grill to grill them, and set them on a papertowel to dry for a bit. Then I layered them with cheese and marina sauce, and baked in the oven. It was good, but more watery than I would have liked.

neanderthin

Can you attach the recipe so I can take a look. I suspect it's in the cheeses and marinara proportions, whether there were eggs for binding, did you use any herbs, they add much flavor......anyway, lets have a look. The cheese I normally use first and foremost is ricotta. I also use mozzarella, feta, parmesan or/and romano. Lots of herbs, basil and lots of it. I would also switch out the butternut squash for something like a fennel bulb and grill that.....I'm not convinced the squash is appropriate.

rockmama72

I do it all the time, especially in the summer when I have lots of extra squash. It's ALWAYS watery, and I usually pour a bunch off after it bakes. To minimize it, lightly salt the slices, let them sit in a colander for an hour, then gently pat/squeeze them with a clean kitchen towel.

What the other poster said about marinara is very true too. I make my own sauce, and I let it get very thick so as not to add too much liquid.