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Zucchini Lasagna




Source of Recipe


Internet


List of Ingredients




8 ounces of uncooked lasagna noodles
15 ounce carton of part skim ricotta cheese
1/4 cup of grated Parmesan cheese
2 tablespoons of finely chopped fresh parsley
1/8 teaspoon of pepper
1 egg, slightly beaten
4 cups of tomato sauce
2 cups of thinly sliced zucchini
4 ounces of shredded pat skim mozzarella cheese

Heat the oven to 400�F. Cook the noodles to desired doneness as directed on package, drain. In a small bowl, combine the ricotta cheese, Parmesan cheese, parsley, pepper and egg, set aside. In a 13 x 9 inch pan, layer 1/4 of the tomato sauce, 1/3 of the cooked lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sliced zucchini, repeat layers two more times. Spoon the remaining 1/4 of the tomato sauce over top, sprinkle with mozzarella cheese. Cover with foil. Bake at 400�F. for 15 minutes. Remove foil, bake an additional 20 to 25 minutes or until hot and bubbly around edges. Let stand for 10 minutes before serving. Makes 8 servings


Recipe