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ZUCCHINI LASAGNE (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 taste oil for frying (use as little as possible) 1 (15 oz.) container part-skim Ricotta 1 egg white, plus 1 whole egg 1 tsp. oregano 1/4 c. grated Parmesan, divided 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 serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |