Zucchini lasagna

And it fell right out of the pan. When I turned the pan over, that is. This is a zucchini (courgettes) lasagna that I didn't actually have a recipe for. I just made it. After it cooked, I let it cool and then put it in the refrigerator for 24 hours, in the baking pan. When it was completely chilled, I turned the pan over on a board and crossed my fingers. It worked, as you can see. We haven't tasted it yet, by the way.

I had cut the zucchini (2 largish ones) into fairly thick rounds — say 2 centimeters, about ¾ of an inch thick — and then cooked them in a steamer pot. I think the reason the lasagne fell right out of the pan is that the bottom layer was a thin coating of tomato sauce, with a drizzle of olive oil and some crumbled, dried oregano leaves. Next was a lasagna noodle (une feuille de lasagne). Over the noodle I put a layer of zucchini disks, and over those I spread a layer of meat sauce that I had made with ground beef, aromatic vegetables, herbs, and crushed tomatoes (tomates concassées). And on top of that some cubes of mozzarella cheese and some grated Parmesan.

Then I repeated that layering two more times, ending with a lasagna noodle spread with the rest of the tomato sauce and a good layer of the same cheeses on top. In the photo above, you can see the lasagna turned upside down on a board, after it fell right out of the pan. I then cut it into two pieces and turned one of those pieces over you you could see the browned melted cheese on top. That's the photo below.

The goal was to put the two blocks of lasagna loaf into the freezer for future enjoyment. We have no shortage of courgettes right now. Courgette, by the way, is the French and British word for zucchini — une courge is a tough-skinned (winter) squash, and une courgette is a tender, immature (summer) squash. We often freeze foods like this one on a "silpat" silicone baking mat and after they're frozen put them in plastic bags for long-term freezer storage.

There you have it. I can't wait to taste it, but I'll have to be patient. Today we're having couscous for lunch. That's a broth made with tomatoes, zucchini, eggplant, turnips, carrots (etc. etc.) and spices. More about that tomorrow. We are taking advantage of a short spell of cool weather to do some baking and boiling before the hot weather returns toward the end of the week (according to predictions).