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Zucchini Lasagna


By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn’t grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I’ll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline[1] is a must to slice the zucchini thin, and it’s quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

References

  1. ^ mandoline (www.amazon.com)

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

by Pam on December 4, 2012

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen[1] that looked perfect. The house smelled amazing while these cookies baked and they put a huge smile on the birthday girl’s face.  The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom.  xoxo

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



Print[2]

Save[3]



Chocolate Peppermint Cookies




Yield: 15 large cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Cookies:

1 cup + 2 tbsp flour
1/3 + 2 tbsp cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/3 cup + 2 tbsp white sugar
1 egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes, crushed

Peppermint Glaze:

3/4 cups powdered sugar
1/4 tsp peppermint extract
3 1/2 tsp milk or half-and-half
Candy canes, crushed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mini key lime and ginger pies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

  • 75g unsalted butter
  • 200g gingernut biscuits

For the topping:

  • 397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
  • 284ml double cream
  • The juice from 5 limes and the finely grated zest from 1 lime.

Method

  1. First of all place the muffin cases into your muffin tin.
  2. Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
  3. While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
  4. Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
  5. When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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