Tuesday, March 25, 2014

The Lasagna Recipe...Revisited

I wanted to make lasagna for the weekend and so, I was perusing my options, I am sick of zucchini.  There, I said it.  If you are like me, you are completely bored with the stuff and want something else.

  I was in my grocery store produce department searching for something else and since I wasn't able to find eggplant, I decided to try yellow crook neck squash.  I chose the small to medium size range because the bigger they are the more harsh the seeds are.  Not tasty at all. 

  I made the lasagna like I did with the zucchini but, I used the yellow squash and to my amazement, I found myself really enjoying it.  Even the hubby enjoyed it.  The yellow squash tastes neutral enough that it was like having noodles without all the issues. 

  I even shared the recipe after many requests with family members who are going low carb.  They were planning on making it, soon. 

I finished my three loaf pans of the recipe and managed to have one of them for leftovers for the next day.  I finished off that loaf pan last night, I had some and my doggies had the rest, I didn't want to have to reheat it for a third time.  No thanks. 

The best part...no carbs and completely gluten free for those of you who can't have gluten. 
 

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