I didn't do the greatest job taking pictures, but I was able to snap a few. Then, I got completely distracted by stuffing my face. Oops! (Oki Pies, if you have pictures share!! *hint*hint* Chris!!)
Here's the menu:
Main dish: Zucchini Lasagna
Drink: Tiziano (alcoholic or non-alcoholic)
Appetizers
Eggplant Caponata with Toasted Crostinis
Gamberi al Rosmarino; Shrimp with Bacon & Rosemary
Caprese Dip... so cheesy!
Sides
Garden Salad with homemade dressing
Garlic Knots
Dessert
Strufoli
Tiramisu Cheesecake
Shannon, I'm so sorry I didn't get a picture! I guess by the time the entree and dessert came up I was too focused on eating. It was delicious! I definitely want the recipe.
Recipe for my zucchini lasagna (that I didn't take a picture of):
I used this recipe, but I didn't add the sugar and I omitted the noodles.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
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1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
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Simply substitute the noodles for zucchini! I used a mandoline (to cut, not to play the banjo) to slice them really thin. If you have the knife skills, you can totally do this step on your own. However, I do not so I "cheated." I really love it and, from what I understand it's gluten-free. Again, I didn't add the sugar. I'm not a gluten expert so please correct me if I'm wrong!
I had a great time with the ladies of Oki Pies, once again, and I look forward to March! By the way... who's hosting?!
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