Who wouldn’t love a healthy lasagna? Wait, what? How can a lasagna be healthy… right? We, in this article, will teach you about how to use a Mandoline slicer for zucchini noodles? It’s time to make the traditional style lasagna more interesting by using this Mandoline slicer. The technique is pretty simple, replace the lasagna strips or traditional noodles with grilled zucchini slices.
So what are Zucchini noodles and how exactly are they made using a Mandoline slicer? Mandoline is a multitasker slicer whose one out of many qualities is to make zucchini noodles or strips.
Mandoline is best for making lasagna style zucchini noodles giving the strips a firm shape, transforming them into fine-textured zoodles, and you can attach julienne blade which most of the slicers possess, to make spaghetti-like noodles. The art of cooking doesn’t entirely depend on the chef or recipe, but also on how you manage these kitchen gadgets. If recipe adds flavor and color then these kitchen tools add finesse to your meal and if a dish doesn’t look appealing then no matter how delicious it is, you wouldn’t enjoy it.
Mandoline slicer is a must-have tool, used to slice vegetables and fruits to your desired size to make your favorite meal.
5 DIFFERENT WAYS TO SHAPE A ZUCCHINI
Let’s start with the type of cuts you can create using a zucchini. The different zucchini cuts allow you to make a variety of different dishes, the more styles you cut it, the more you can enjoy it.
Zucchini can be made in the shape of coins using the Mandoline slicer, then you can have zucchini noodles using a spiralizer. You can also cut them into 1/8-inch-thick long ribbons,which can be used to make lasagna strips. Though it seems like a daunting task but using the Mandoline slicer, this task becomes super easy and efficient. Along with lasagna, they can also be used for pickling because their size allows them to absorb enough brine that they don’t get soggy, and effectively manage to maintain their crispness. You can also make stuffed cored zucchinis and can also bake zucchini bread and cakes by shredding it.
TIPS AND TECHNIQUES TO GET THE MOST OF MANDOLINE SLICER
1) Adjustable Mandoline, allows you to adjust the blades to get the desired thickness
2) Flat Board Mandoline, with its single blade allows cutting the pieces into a uniform
Different type of zucchini dishes require different cuts, all of which can be achieved using the Mandoline Slicer.
You can use the Mandoline to cut the zucchini into different sizes and textures, you can make noodles using the julienne cut or blade by cutting zucchini into strips form. If you want to make curry by adding zucchini with other vegetables, then go for matchsticks cut. Want to make pasta, then V-shaped crinkle-cut will fit well.
Though you can get a lot of Mandoline work using a knife and stable hands but to slice zucchini into ribbons or noodles takes a lot of time and effort and Mandoline lets you achieve the desired result by cutting down the preparation time remarkably. Remember to use the right blade to get the job done.
ZUCCHINI LASAGNA USING A MANDOLINE SLICER
Who doesn’t love a mouthwatering lasagna? So, here we present to you a scrumptious, low carb,gluten-free Zucchini lasagna rich with vegetables. You will not miss the spaghetti noodles in this dish.
This dish takes a total of 1 hour 30 minutes. 30 minutes for slicing the zucchini with a Mandoline slicer and turning them into lasagna strip and preparing the sauce and meat while the remaining 1 hour to bake it.
This low-carb, gluten-free Italian meal will provide decently sized 8 servings.
- Mandoline Slicer
- Chopping/ Cutting board
- Grill Pan
- Casserole Dish
- 3 medium-size zucchini,
- Hot water as needed
- Cooking Spray
- Aluminum Foil
- 1-pound Ground Beef
- 1 can or 16-ounces Tomato sauce
- 1 cup Tomato paste
- 1 egg
Seeds & Spices
- ½ teaspoon ground nutmeg
- 2 tablespoons fresh chopped parsley
- 2 tablespoons freshly chopped Basil
- 1 tablespoon freshly chopped oregano
- 1 tablespoon salt
- 1 ½ teaspoon ground black pepper
- 1 cup or 8 ounces grated Mozzarella cheese
- 1 cup or 8 ounces shredded Parmesan cheese
- 1 container or 8-ounce Ricotta cheese
- 1 pound fresh sliced mushrooms
- 1 packet or 16 ounces chopped spinach [best if fresh but if it is frozen then defrost it and drain it thoroughly]
- 1 small diced bell pepper
- 1 medium or ½ large sliced onion
- 2 small diced tomato or 1 large
While the lasagna is in the oven waiting to get baked, you can prepare a few sides to go with it.
You can make:
- Tomato salad with feta, red onion, and dill [Place vinegar, garlic and salt in a large bowl,then add dill, red onion, bell pepper, olive, mint and cucumber to the dressing, drizzle with olive oil, then finally add the tomatoes, feta and seasoning as per your taste and toss until combines].
- You can also pop the garlic bread in the oven along with your lasagna.
- Arugula Salad [Whisk lemon juice, salt, pepper and olive oil in a bowl, toss arugula and finally top with shredded cheese and enjoy]
- Tossed salad using a Mandoline slicer [add zucchini, some fruits, veggies, salt, spices, and vinegar, and your salad is ready] and can also make a variety of other side salads.
Other Vegetables you can use in a lasagna
You can load your lasagna with a lot of other veggies like onions, eggplants, bell peppers, tomatoes, you can use lots of spinach or can add a layer of mushrooms which are great as they add a flavorful delight to your dish. You can even add pumpkin. Use whichever vegetable you like; you can never go wrong with them.
- Grease the 9*13-inch baking pan with cooking oil.
- Preheat the oven at 375 degrees.
- Slice the zucchini in 8-inch long strips using a Mandoline slicer, sprinkle the salt; then set aside to drain in a strainer. Zucchini, when cooked, has a lot of water, so the salt help soaks some moisture out. After drizzling the salt, place them on a paper towel to absorb the additional moisture. Then preheat the grill pan and grill the zucchinis for 2-3 minutes until they turn light brown. Again place them on paper towel. It will prevent the zucchini from getting soggy.
- Now prepare the meat sauce. Heat the oil in a non-stick skillet on medium flame, put the meat into it and cook for a few minutes, then add black pepper, salt and stir. Next put bell peppers, onions and stir until the meat is cooked. Once the meat is done add in tomato paste, tomato sauce, oregano, and basil. Stir till it blends well and forms a smooth paste. Keep adding a small amount of water so the sauce doesn’t thicken. Mix till the sauce starts to boil. Reduce the flame and let the sauce simmer for about 20 minutes. Frequently stir the sauce so it doesn’t form lumps.
- Once you are done with the tomato sauce, take a bowl and emulsify egg, parsley, and ricotta together. *[You can add a little parmesan cheese into the mixture if you like]
- Then assemble the lasagna by layering them with zucchini slices, meat sauce, ricotta blend, vegetables, and cheese.
- Cover the lasagna with an aluminum foil and bake for around 45 minutes. Then remove the foil, adjust the oven temperature and bake for another 15 minutes.
- Wait for 5-10 minutes before serving.
In a 9*13-inch casserole or baking dish, start with a layer of zucchini slices, followed by a layer of meat sauce, then add ricotta cheese, then add some spinach and mushrooms, and a thin layer of mozzarella cheese. Repeat this order 2 more times.
For your convenience, the order would be zucchini slices, beef sauce, ricotta cheese, vegetables, mozzarella cheese. Then again layer them with zucchini slices, beef sauce, ricotta cheese, vegetables, mozzarella cheese and then add the remaining material in the last layer. In the end, spread the Parmesan cheese over the top and cover with aluminum foil.
A word of advice, you can refrigerate an assembled lasagna to eat later, but the frozen lasagna would require a slightly more baking time. Use aluminum foil to keep food warm, moist and to make cleaning easy. Enjoy & Happy Feasting!