Zucchini Lasagna recipe posting

[Guest guest]

You won't miss the noodles in this one.

 

Zucchini Lasagna

 

2 large zucchini

1/4 cup flour

salt to taste or Mrs. Dash or Spike, no salt seasoning

black pepper, freshly ground, to taste

little olive oil for browning zucchini

15 oz ricotta, part-skim

1 egg white, plus 1 whole egg

1 tsp oregano

1/4 cup Parmesan, grated, divided

2 cups spaghetti sauce, divided

8 ounces or 1/2 lb. mozzarella, shredded divided

 

Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 "

slices. Long thin slices. Dampen zucchini with a little water. Mix the flour

with the salt and pepper (or alternate no-salt seasoning). Dip the zucchini

slices into the flour mixture. Heat the oil in a large, skillet. Fry the

zucchini in batches over medium heat until golden, turning once. Drain on a

platter covered with a paper towel. Set aside. Combine ricotta, egg white,

whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the

spaghetti sauce in the bottom of a (12 " x8 " x2 " ) baking pan. Top with half the

zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the

layers. Sprinkle with the remaining Parmesan. Bake for 45 minutes or until

bubbly. Let stand for about 10 minutes before serving. This serves 5 or 6

 

 

 

 

 

 

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