Vegan Zucchini Lasagna: Easy Step-by-Step Recipe
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Glossário Culinário
Mandoline
The mandoline is a manual slicer that cuts vegetables, fruit and cheese into thin, even slices. With an adjustable blade, it makes vegetable lasagnas, gratins, homemade potato chips, salads and preserves with a professional finish easy.
Characteristics
The classic mandoline has a body of sturdy plastic, stainless steel or wood, a straight or V-shaped blade and thickness adjustment, usually from 1 to 9 millimeters (about 1/32 to 3/8 inch). Many models include wavy blades for crinkle cuts and attachments for julienne and sticks. Its strength is uniformity: even slices cook evenly and stack into firm layers in zucchini lasagna, eggplant lasagna and gratins. The watch-out is safety, as the blade is very sharp. Always use the hand guard that comes with the tool, keep the non-slip base steady, and store with the blade at its most closed setting or with the cover on.
Uses in the kitchen
The mandoline shines in zucchini lasagna, eggplant lasagna, hearts-of-palm lasagna, potato gratin, caponata, ratatouille, cucumber salad, thinly sliced onion rings and sweet-potato and cassava chips. Slices of 2 to 3 millimeters (about 1/16 to 1/8 inch) are ideal for vegetables going into the oven without pre-cooking, as they roast quickly and release little water. For salads and pickles, very thin slices absorb seasoning better. Slide the vegetable with a firm, steady motion without pressing too hard, and finish with the guard when the piece gets small. Wash right after use with a small brush, without running the sponge directly over the blade.
Substitutions
Without a mandoline, use a sharp chef’s knife, the food-processor slicing disc, a vegetable peeler for very thin sheets or a box grater with a slicing slot. The knife takes more practice to keep thickness even, while the processor is practical for large amounts. For one or two pieces, the peeler handles salads and vegetable wrappers.
Fun facts
The classic French mandoline was created for professional kitchens needing speed and standardization. Chefs also use it for zucchini and apple carpaccios and for perfectly even pont-neuf potatoes. A home trick is to chill onion and potato for a few minutes before slicing: they firm up and glide better over the blade.
