A Community Recipe by Jirizarry
I was trying to create the roll-up lasagna posted on this website, but with a white ricotta-like filling. My zucchini was ripe but a bit hard to roll it up. It always ended craking. I thought that maybe I would have to soak it first, but I did not have time to soak it, so I came up with this layer lasagna using my...
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writeeternity
Nov 29, 2009
Janine! I've got it! You need to open a bed and breakfast so we can all visit and eat your food it looks so delicious!
jirizarry
Nov 29, 2009
Thank you. I will move to US soon and I do plan to follow a Raw Chef Cook education, among other things. I do love to cook so so so much.... I am getting my food dehydratator next week!
jirizarry
Nov 29, 2009
By the way, I ate only half of my lasagna and put the other half in the fridge for today. It released a lot of water which I discarded and it became richer in flavors. The zucchine layers did not soften, but they did absorb the flavors of the ricotta and the marinara sauce. So, letting it set for 8 hours or so, will make it richer. I did like it today beter than yesterday.
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jirizarry
Nov 29, 2009
By the way, I ate only half of my lasagna and put the other half in the fridge for today. It released a lot of water which I discarded and it became richer in flavors. The zucchine layers did not soften, but they did absorb the flavors of the ricotta and the marinara sauce. So, letting it set for 8 hours or so, will make it richer. I did like it today beter than yesterday.
jirizarry
Nov 29, 2009
Thank you. I will move to US soon and I do plan to follow a Raw Chef Cook education, among other things. I do love to cook so so so much.... I am getting my food dehydratator next week!
writeeternity
Nov 29, 2009
Janine! I've got it! You need to open a bed and breakfast so we can all visit and eat your food it looks so delicious!
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