"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini Lasagna, by Margaret Tew, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 12oz. pkg. rotini pasta 2 medium zucchini (about 2 cups) 1 can Hunt's Garlic and Onion Spaghetti Sauce 2 c. (or more) shredded mozzarella cheese
Cook pasta according to directions on package. In the meantime pour the spaghetti sauce into a bowl. Add chopped zucchini, and stir. Pour a little of the spaghetti sauce mixture on the bottom of a 9x13 glass pan. Then layer: pasta, sauce, cheese. Repeat layers, ending with cheese on top. Cover with aluminum foil. Bake for 45 minutes at 375º. Uncover and continue baking for another 5 minutes.
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