Zoodle Lasagna

I recently got a spiralizer so I decided it was time to test it out. Here’s what I did.

  • First, spiralize 5 zucchini. Set in a colander over a bowl and sprinkle with salt. Let sweat, tossing occasionally, for 20 minutes then rinse.
  • Sauté a chopped onion in some olive oil. Once onions are clear, add in a container of chopped crimini mushrooms and some chopped garlic. Cook until mushrooms release their liquid.
  • Deglaze with sherry (or white or red wine, according to your taste).
  • Add a jar of tomato sauce and let simmer.
  • In a small bowl, mix 16 oz of ricotta with 1 egg, chopped fresh basil, salt, and pepper.
  • Chop hot capicola, pepperoni, or salami as desired

To assemble

  • Add a few tablespoons of sauce to bottom of 9×9 glass pan
  • Next layer zoodles, then ricotta, capicola, then mozzarella. Repeat for 3 layers and top with mozzarella.
  • Bake at 350° for 20 minutes covered.
  • Remove cover*, increase temperature to 400°, and cook another 15 minutes or until cheese is browned and bubbling.

*I bake with a baking sheet under the casserole dish to prevent bubbling sauce from dripping into oven.

Enjoy!

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