Zucchini is full of water so simply slicing zucchini and layering it with the other ingredients would just lead to a soupy mess. I've had a lot of success using fully dehydrated zucchini rounds in veggie stuffed frittatas where I simply toss the dried zucchini in with the rest of the veggies and don't even bother to reconstitute the zucchini. The zucchini slices absorb moisture and flavor from the other veggies and the eggs as the frittata bakes. I tried using partially dehydrated zucchini to try to mimic al dente pasta in the lasagna. This version was very good but it was still a bit too soupy.
I didn't weigh how much zucchini I used but it was 5 good sized Romanesco zucchini about 8 to 10 inches long and about 1 1/2 inches in diameter.
For my first attempt I sliced the zucchini lengthwise into 1/4-inch thick slices using a mandoline. Then I salted the slices (no measuring, a few generous 5 finger pinches of kosher salt) and let them sit for 1/2 hour to draw out some moisture. I then rinsed and dried the slices and let them dry in a dehydrator set to 125ºF for almost 2 hours, they were still moist and quite pliable, maybe about half the volume of the fresh slices.
I layered the zucchini with 2 cups of tomato sauce, 12 ounces of sheep's milk ricotta, 8 ounces of buffalo mozzarella, and an unmeasured amount (fairly generous couple of handfuls) of finely grated parmesan, and some drizzles of extra virgin olive. I used an oval gratin pan that's about 9 x 12 inches.
The "lasagna" baked at 350ºF for 30 minutes and then another 10 minutes at 325ºF until the top was nicely browned. We at it after it sat for about 30 minutes.
Adjustments for the next attempt:
- Allow the zucchini to sit with the salt for an hour and then increase the time in the dehydrator. 3 hours perhaps?
- Bake at 325ºF for the entire time. 45 minutes?
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