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...
