exploring the realms of baking dinner

probably could have overlapped
the zucchini more and went
heavier on the cheese.

A coworker sent me a recipe for zucchini lasagna because she noticed it was gluten free (thinly sliced zucchini takes the place of the pasta). Click here to see the recipe. Truth be told, I have not been doing very well with the gluten free diet. I made an exception a few weeks back for something (I don’t even remember what) and have only been eating gluten free during the week, minus the occasional Miller High Life or slice of pizza. I am not allergic to gluten, so I am not sick, but I am noticing a difference in the way my clothes fit…uh oh.

I was hesitant to try the lasagna recipe because at first glance it sounded very hard. I don’t get involved in difficult sounding recipes (unless it is for a dessert), but after reading it through a few more times I realized it was not that difficult. I was just given a mandolin too (the kitchen tool, not the musical instrument), which was even more reason to embark on a zucchini lasagna adventure. I finally got around to making it last night and it came out great. We didn’t actually eat it for dinner; instead, my plan is to freeze some and bring it to work for lunch. I am VERY proud of myself and can’t believe I actually made lasagna. I do keep wondering though, when did I become so domestic?