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Name: Zucchini Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 cloves garlic; 1/2 onion; 1 tsp olive oil; salt and pepper; 28 oz can crushed tomatoes; 2 tbsp chopped fresh basil; 3 medium zucchini sliced 1/8" thick; 15 oz part-skim ricotta; 16 oz part-skin mozzarella cheese shredded (Sargento); 1/4 cup Parmigiano Reggiano; 1 large egg

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INGREDIENTS

3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese ; shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg

Servings

INSTRUCTIONS

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

NOTES

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Zucchini Lasagna

3 cloves garlic
1/2 onion
1 tsp olive oil
 salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 8 Servings

Calories: 100
Calories from Fat: 51 (51%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 45.1mg		14 %
Sodium 123.2mg		4 %
Potassium 95.6mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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