I liked it, but it wasn't the normal zesty lasagna taste I was expecting. Hearty and savory, but not much zip to it. I think I would just up all of the seasonings, skip the sugar and add crushed pepper flakes as others have suggested.
I also made this using gluten free noodles (Tinkyada) and followed some of the modifications submitted by other users, like ricotta instead of cottage cheese. In addition to the zucchini I added a yellow squash, some very small pieces of broccoli and some black olives.
I cooked the GF noodles half way, but even that left them a little "wimpy." Next time I think I will just soak the noodles in hot water while I prep the ingredients or cooking them halfway and then rinse them in cold water instead of letting them sit on the stove while I finished prepping.
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I liked it, but it wasn't the normal zesty lasagna taste I was expecting. Hearty and savory,...