Smokin News Recipes

Zucchini Lasagna

Description:
This is a simple vegetarian lasagna, its mild but bold and filling. While it takes a long time to prepare its actually quite an easy process, the hardest part is slicing the zucchini.


Date Added:	October 9, 2009	Season:
Category:	Casseroles	Prep. Method:	Bake
Calories:		Dish Type:	Vegetable
Serves:	12	Cuisine:	Italian
Prep. Time:	2 hrs

Ingredients:

2 medium-large zucchini (about 1 1/2 to 2 lbs)
3 cans tomato sauce (or 2 cans tomato sauce and 1 can tomato
paste for a thicker sauce filling)
1 can sliced black olives
8 oz shredded mozzarella cheese
8 oz ricotta cheese
1 tbsp italian seasoning blend
1 tsp black pepper
1 tbsp minced fresh garlic
1/2 tsp sea salt
lasagna noodles
non-stick cooking spray or olive oil

Directions:

Heat 5 quarts of water to rapid boil
Add desired quantity of lasagna noodles (should have enough for 3 layers in your baking dish)
Cook noodles to desired softness (about 8 to 10 minutes), drain and lay flat on paper towels until ready to use
Slice zucchini lengthwise very thin (about 1/8 inch thickness as shown in picture)
In large mixing bowl stir canned tomato sauce with garlic, pepper, salt, and italian seasoning blend
Preheat oven to 375
Use cooking spray or spread olive oil in 9x13 glass baking dish
Add in layers until dish is nearly full - noodles, sauce, zucchini, ricotta and mozzarella, sauce (repeat layers, should make about 3 layers)
Top with remaining sauce and black olives
Cover with mozzarella cheese
Bake 45 min to 1 hr, until cheese top is crisped and sauce is boiling around the edges

Rating: ()

Added On: October 9, 2009

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