Had some big submarine-size zucchini this week and found this recipe. It turned out really well!!
There was a lot of liquid "tomato soup' around the edges of the dish when it was done, and this scared me; but the instructions say to let it set up for 20 minutes after it comes out of the oven. During this time the liquid completely disappeared leaving nummy cake-like lasagna with just the right amounts of ricotta and parmesan and sauce. Definitely a keeper recipe! And: very low in carbs.
Jan also has in this bento a steak and tomato salad, so there's tomato in everything, a bento no-no. But here it is the season of bringing in tomatoes to save them from the frost, so one of Jan's co-workers brought in a huge box of heirloom tomatoes grown by his mom. I want to know where she lives because my own tomato harvest consists of 3 cherry-sized orbs that are jade-green and hard as granite. It's been a cool summer...
That recipe looks great!
ReplyDeleteAmy, it was super and as leftover, even better. Love your blogs!!
ReplyDeleteNone of my dad's 'maters came in this year either! He usually gets hundreds!!
ReplyDeleteMy tomato crop was similar to yours, I think!
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