Smoked Zucchini Lasagna
As most of you know (or maybe you didn’t), I have been experimenting with going wheat and grain free. Although I have to eliminate certain ingredients, it by no means that I have to give up dishes I love to eat!
For lunches this week I decided to make a zucchini lasagna – an all time favorite. Since it’s the weekend and I will have the smoker on, I decided to put it in there. Plus it’s close to 90 degrees in the Burgh and I did not want to turn the oven on and add more heat to the kitchen.
I started out by taking a medium size zucchini and yellow squash and sliced into thin slices on my mandoline. Since zucchini releases alot of water when cooking, I quickly cooked the slices in my grill pan about 2-3 minutes per side and put on a paper towel to drain.
After all slices were nicely grilled, I layered them in the dish just like a regular zucchini recipe. I mixed ricotta cheese, mozzarella, parmesan, an egg and herbs in a bowl. Layer and stack just like a traditional lasagna recipe. Top with more shredded cheese (cause you can never have enough cheese) and either bake uncovered in the oven at 375 for 30-45 minutes or do like I do and pop in the smoker at 225 for 2-3 hours.
The results were yummy and will make a great lunch along with a salad this week.
Click on the pictures for a close up and let me know what you will be having for lunch this week.