Sort of lasagne - or sort of moussaka?

Today I made something that would be lasagne if it had pasta and sauce in it, or would be moussaka if it had lamb and aubergine instead of ragu and zucchini. I don't know what to call it.

I started with these two ~70g blocks of Ragu Bolognese from the freezer …


… while they were defrosting in the microwave I sliced two zucchini and a scallopini with my Benriner mandoline …

… being terribly careful, because once I sliced the end off my finger with this thing, and had to fish it out of the coleslaw so the doctor could re-attach it. Funnily enough there was no blood for the first second or so, and none got into the coleslaw, which was perfectly edible afterwards.

Anyway, I layered slices of zucchini and scallopini with ragu and grated cheese:


Here's the finished article, from the side:


Then popped it in the oven for half an hour or so.


It doesn't look too bad, does it? Proof of the pudding though. I'll put some in tomorrow's lunch. A third of it should be about 200 Cal by my calculations.

How's this for a value-for-money avocado? It's the tiniest stone I've ever seen in one - I wonder if I should save it and try to get someone to breed it?


The other half went into my breakfast. My mouth has been watering ever since I read Loretta's comment here, so I made something very similar to her rice, avocado and salmon dish. I mixed some cold coarse bulghur with a little crunched up Korean seasoned seaweed, put half a sliced avocado and some salmon tartare on top, then dribbled soy sauce and sesame oil on and mixed it. Absolute heaven, so I've done it also with smoked chicken instead of the salmon; it's almost as good, and I've had it for breakfast the last two days.