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(Makes 6 Servings)
2 large zucchini
1/4 c. white or whole wheat
pastry flour
salt, if desired, to taste
freshly ground black pepper to
oil for frying (use as little
as possible)
1 (15 oz.) container part-skim
1 egg white, plus 1 whole egg
1 tsp. oregano
1/4 c. grated Parmesan,
2 c. spaghetti sauce, homemade
or from a jar, divided
1/2 lb. part-skim Mozzarella,
shredded, divided

Slice the zucchini lengthwise into 1/4-inch slices. Mix
the flour with the salt and pepper (or alternate no-salt
seasoning) and dip both sides of the zucchini slices into the
mixture. In a large nonstick skillet, heat the oil and fry the
zucchini slices, half at a time, over medium heat until they
are golden, turning them once. Remove the zucchini to a
platter covered with a paper towel. In a medium bowl combine
the Ricotta, egg white and whole egg, oregano and 3 tablespoons
of the Parmesan. In the bottom of a baking pan approximately
12 x 8 x 2-inches, spread 1 cup of the spaghetti sauce, top
with half the zucchini slices, then half the Ricotta mixture,
and half the Mozzarella. Repeat the layers. Sprinkle the
lasagne with the remaining Parmesan. Bake the lasagne in a
preheated 350 degrees oven for 45 minutes or until the lasagne is
bubbly. Let the lasagne stand for about 10 minutes before

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