Daily Cooking Recipes Let Me Make Cooking Easy

February 11, 2014

Summer Lasagna

 

Summer Lasagna

Florence
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.

No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

Powered by WordPress