Lasagna is a pretty versatile dish, you can change up your combinations of ingredients for so many yummy variations.
For example you can use different squashes to make your noodles, or you can use spinach leaves, or thinly sliced eggplant. In addition to the variety of noodle substitutes you can use, you can use just about any variation of cheese. I have even replaced the ricotta with full fat cottage cheese on occasion. The meat is also something that you can experiment with use any combination of ground meats you prefer, I have made lasagna meat sauce out of everything from ground chicken to ground venison. Each tasted a bit different but were all delicious!
Don’t be afraid to put your own twist on recipes, that’s half the fun of cooking for me.
Here is a link to a mandolin (this one also has spiral slicer) or the mixer attachment for making vegetable lasagna noodles:
Remember you can click on the name of the recipe to be taken to a printer friendly version.
1 small butternut or medium zucchini
Preheat oven to 400° F.
Using mandolin or mixer veggie noodle attachment cut squash into lasagna strips. Chop any remaining squash that can’t be easily sliced and set aside to put in your sauce. The squash noodles will need to be portioned for 3 layers.
In a heavy skillet, melt butter add onions, garlic, and hamburger and cook on medium high until meat is browned. Add Italian herbs, pesto, left over squash, and tomato sauce.
Add another layer of squash noodles, add ham slices (you can use chopped ham, or even bacon here). Then add 1/2 of the remaining meat sauce, then 1/2 of the remaining cheese mixture.