Zucchini and Chorizo Lasagna

Ok, so this was entirely experimental. Make sure you read my suggestions at the bottom of the post as there were a few things I would do much differently.

Ingredients:

2 cups ricotta cheese

1 egg

2 tablespoons dried parsley

2 large Michigan zucchinis

1 jar of tomato sauce

Mozzarella cheese to top off with (I ran out and had to use string cheese… did not work so well)

2 tubes of chorizo (pre-cooked stove top)

Directions:

1)      Slice the zucchini on the long side (these serve as the lasagna noodles

2)      Mix the raw egg, parsley and Ricotta together

3)      In a casserole dish put a layer of tomato  or pasta sauce, then a layer of the zucchini, some of the Ricotta mix and ½ the Chorizo. Repeat a second time to create the second layer

4)      Last layer add zucchini, then tomato sauce then ricotta. Top with layer of mozzarella

5)      Bake covered with foil at 375 for 45 minutes. Bake uncovered for another 15 minutes. Let stand to cool for another 10-15 minutes.

6)      Serve!

Suggestions:

Get fresh Mozzarella. String cheese is a bad replacement.

Make whatever sauce you use as thick as possible. The lasagna ended up being a lot more watery than I wanted. A tomato Paste would probably work better.

The Chorizo was delicious, and overall the flavor of the dish was great, it just ended up being messy with more sauce than substance. Next time around I’ll post an update on this. 

SEAFOOD SOUP OF EPICNESS

Seafood Soup (for lack of a better title)

This is a variation on a different Seafood soup I normally make. It’s tasty, filling and low in calories!

Ingredients:

2 bags of Frozen Seafood Mix

1 bottle of Pasta Sauce (any flavor you desire)

1 Can Diced tomatoes

½ Sliced Onion (white or yellow)

¼ Sliced red cabbage

Beef Broth

Olive Oil

Sour Cream

Milk

Spices: Minced Garlic, Fish Sauce, Soy Sauce, Parsley, Oregano, Sage, Rosemary, Thyme, Red Pepper Flakes, Paprika, Bay Leaves, Cajun Seasoning, Black pepper, Balsamic Vinegar

Directions:

1)      In a large metal pot on the stove on High Heat mix the frozen seafood with a tablespoon of Olive Oil and some minced garlic and a few a tablespoons of Fish Sauce. Heat until seafood is cooked.

2)      Chop up the onion and Cabbage and add in. mix until both are soft.

3)      Add in Can of diced tomatoes and Beef Broth and wait until it starts to boil again.

4)      Add in the Pasta sauce, and again wait until it boils.

5)      Add a few dollops of sour cream and a 1/2 cup of Milk to make the soup creamier

6)      Add in all of the spices to taste. Reduce down for 15-30 minutes until you reach desired flavor.

7)      Serve in bowl and SLURP IT! You just made a soup!

Hell yes that looks delicious. You want some?