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ZUCCHINI LASAGNA Recipe

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This recipe for ZUCCHINI LASAGNA is from The Vershure Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 # zucchini
1 qt tomato or spaghetti sauce
1 c bread crumbs
1 # ricotta cheese
4 eggs beaten
2 tblsp chopped parsley
1/2 tsp dried oregano and basil
salt and pepper
1 c grated parmesan or romano cheese
1 # mozarella cheese grated
Directions:
Directions:
Slice zucchini into long slices. Cook in boiling water until limp, about 5 min.
Combine ricotta, eggs, parsley, seasoning and 1/2 of parmesan cheese and half of bread crumbs. Set aside
In 9X13 pan, spoon a thin layer of tomatoe sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of zucchini. sprinkle with half of the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan. Bake at 350 for 1hr. let stand 20 minutes before cutting.
Number Of Servings:
Number Of Servings:
6

 

 

 

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