Lasagna anyone?

Cleopatra_Nik
on 7/11/12 7:53 am - Baltimore, MD

Um...if you know how to make spaghetti sauce, that's the most taxing part of this process. The ricotta layer is no cooking. The zucchini layer is essentially just baking or throwing it on a Foreman grill. Then you put it all on top of each other and stick it in the oven.

I would venture to guess it's no more or less work than taco casserole ;)

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

LJ1972
on 7/11/12 9:30 am - FL

RNY on 08/16/11

HAHA you are talking to the person that you had to explain "dice" and "chop" to! But I am going to give it a try, probably Friday or Saturday when I am home and can clean up after myself (I tend to use about 5 more pots / pans / bowls than the average bear :) )

Cleopatra_Nik
on 7/11/12 9:34 am - Baltimore, MD

RNY on 01/08/08

Trust me if I can do it, you can do it!

Before surgery I never cooked. So i don't inherently possess any great skills. Just the willingness to try - which is also what I see in you!

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

Cherokeesage
on 7/11/12 8:43 am

RNY on 02/24/12

Thanks for posting.

Banded Oct 2008: 290
RNY Feb 2012:        245
Dr's set goal:    170 reached Oct 11, 2012
My goal:                     160 reached Dec 1, 2012
Today :                     145-150

I am half the person I was in 2008.

artroxy blue
on 7/11/12 9:23 am - MA

RNY on 08/14/12

Thanks for sharing, Nik!

wendydettmer
on 7/11/12 9:37 am - Rochester, NY

RNY on 12/22/11

I ALWAYS forget about using zucchini as noodles! I really need to try that again! I love the muffin tin idea - I may do that myself!

Follow my vegan transition at www.bariatricvegan.com
HW:288 CW:146.4 GW: 140 RNY: 12/22/11

Cleopatra_Nik
on 7/11/12 9:42 am - Baltimore, MD

RNY on 01/08/08

I bet the recipe would work well with soy crumbles too. Or TVP. Or a combination. I think I saw a vegetarian italian style sausage.

Am I remembering right? You are vegetarian, yes?

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

wendydettmer
on 7/11/12 9:50 am - Rochester, NY

RNY on 12/22/11

i am yes :) I have some boca crumbles in my freezer I can try with it. I want to try TVP, but for whatever reason am a bit intimiated by it.

Follow my vegan transition at www.bariatricvegan.com
HW:288 CW:146.4 GW: 140 RNY: 12/22/11

Cleopatra_Nik
on 7/11/12 9:53 am - Baltimore, MD

RNY on 01/08/08

I swear it is the easiest thing in the WORLD to work with.

You simply take equal parts TVP and water. My big tip is to season your water with whatever you want the TVP to taste like (onion powder, garlic, etc.). Let it sit for about 5 minutes to absorb all the water and then use as you would ground meat.

That's all.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

wendydettmer
on 7/11/12 9:56 am - Rochester, NY

RNY on 12/22/11

I think i'm going to have to try some. Do you thnk it's best in a casserole type thing? I've seen like 'chicken filet' tvp shaped things before, and just wonder if you can eat it like that after you rehydrate.

do you have to cook it after you rehydrate?

Follow my vegan transition at www.bariatricvegan.com
HW:288 CW:146.4 GW: 140 RNY: 12/22/11

Lasagna anyone?

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Lasagna anyone?