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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 400ºF. 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 400ºF. 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