Thanks Peggy, I was just heading over to your site to peruse what you've been doing after a wild ride reading recipes online just using web searches. It's amazing, vegetable and keto lasagna recipes are as varied as soup! People are putting corn and spinach in them!...I suppose that could be good, but doesn't hit me as anywhere near trying to replicate lasagna. One of the meals my wife still cooks...or used to (I do most of the major meal cooking...she cleans up!) is/was lasagna...and it has always been the best of any I ever eat/ate anywhere. I've made it a few times myself with great success. Something I introduced to her when we met was switching out ground beef and or pork with Italian sausage. We usually use the hot/spicy version. We do that with spaghetti, etc. too...its a huge difference. I also make my own sausage, even stuff it, and my Italian version is fantastic...but sometimes I reserve that for "just us" because...we are selfish! really, its just labor intensive and a special treat...I usually grind my own meat too, so store-bought is an easy go to, and still really good.

But, of course, no noodles are the problem, thus the squash, which I think I can dig as an alternative if the casserole keeps the traditional Italian flavors I'm accustomed to.

Looking at your recipes, a couple things pop out at me, It looks like you are making small batches usually. A typical pan of lasagna for us is at least a 9x13 pan, but in the recent decade a stoneware deep sided pan. I'll be working with at least a pound of Italian sausage and a full one pound container of ricotta, probably with 2 eggs in it which of course helps it all set up firm for cutting and serving. Probably a half pound or more of mozz and a generous amount of freshly grated parm reggiano.

I'll have to see if my wife will want eggplant, shes never been a huge fan for some reason but loves basically all other squash. I noticed you do seem to cook your squash first, with zucchini you blanch, then salt, but with eggplant you roast. Most zucchini lasagna recipes I have found otherwise just salt the zucchini and blot dry. I like the idea of roasting the squash slices, that will definitely take out some water and add deeper flavor. Do you see any reason the same could not be done with roasting zucchini slices? I can see seasoning them really well for an added layer of flavor, maybe even salt leeching first.

What do you think about adding some flour? My thought is that would help soak up any remaining moisture after roasting the squash during the casserole baking process. I have almond, coconut, oat, einkhorn. We have those shakers you use to dust powdered sugar with and I used them for dusting bench flour when I used to make pasta. I wonder if a dusting beneath and on top of the layers of squash would soak up some moisture and add to the dish's cohesiveness and slice and serve ability? I wonder what would be the best flour? I saw coconut flour in one recipe that looked to be for thickening the casserole up, but my experience tells me coconut flour remains a little granular even after cooking...good in a muffin, not so good as a coating for instance.

I even thought of coating the squash slices in an LC flour before roasting, and that flour carrying all the way to the final dish. Could even egg wash and coat for an even more complex, yet moisture absorbing situation. Could fry them too, but dont want to go overboard with the added oils in the dish, the cheese and sausage will leech off a lot of oil themselves even though I cook the sausage first and blot/drain.

Here's a recipe for something like what I'm thinking: https://www.allrecipes.com/recipe/3...ini-parmigiana/

Wonder whats up with the egg whites...lower cholesterol? fluffier/crunchier?

The other night, I made fried green tomato slices using your chicken breader recipe. They were fantastic. Granted, I am highly skilled at fried green tomatoes! The danged squirrels are ravaging my tomatoes in the garden so I'm forced to salvage the green ones they pull of and just leave laying on the ground. They are destructive pests and just pull off fruit they dont even eat.

I'm thinking the pork rind flavor may not be as good in lasagna, but who knows I've seen pancetta and other baconish stuff in recipes, the pork rinds may not be bad. But the flour, egg, flour idea is what I'm thinking, maybe with some whey protein mixed in, I think thats a key element of your chicken breader

Here's one grilling the slices: https://www.epicurious.com/recipes/...asagna-51252310

I cant imagine actually grilling them, so thin. BUT, I do have a cast iron griddle pan with the raised lines on one side for that charred lines look and allowing moisture to leach or vaporize away.

Not much in that recipe for moisture control other than blotting the squash after cooking and only 1 egg in the ricotta. I have had good success with recipes on Epicurious. I even contributed there some years ago. This recipe get 4 out of 4 "forks" in the reviews and I didn't see one complaint about excess moisture...which I dont understand how this recipe wouldn't be just as wet as your methods where you tell us the zucchini does make a lot of water...your recipe actually includes a pour off of the moisture part way through baking.

I appreciate these conversations. You obviously are a food blogger, and I'm an avid home cook/chef. It's great to kick around thoughts and ideas and learn along the way.