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Summer Lasagna

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Summer Lasagna

Florence
Print Recipe
Course Main
Cuisine Italian

Ingredients
  

  • 1 - 8 oz can tomato sauce
  • 1/4 teaspoon basil leaves
  • 1/8 teaspoon fresh ground pepper
  • 1 cup ricotta cheese
  • 1 teaspoon parsley
  • 1 large tomato
  • 1 medium chopped onion
  • 1/4 teaspoon salt -- optional
  • 1/4 teaspoon oregano leaves
  • 1/2 cup shredded mozzarella cheese
  • 3 medium zucchini -- approximately 9 inches
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Preheat oven to 375°F
  • Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
  • Set aside.
  • In medium bowl, combine ricotta, mozzarella and parsley
  • Set aside
  • Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
  • Arrange zucchini in 8x8 baking pan.
  • Layer 4 to 6 of the strips in the bottom of baking dish
  • Reserve 6 strips for second layer
  • Spread ricotta mixture over zucchini
  • Layer with sliced tomatoes
  • Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
  • Pour remaining sauce over zucchini and sprinkle with Parmesan
  • Bake for 15 minutes.
  • Drain any excess juice from the lasagna.
  • Bake for another 15 minutes or until zucchini is tender.

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