Zucchini Lasagne Recipe
This Zucchini Lasagne recipe is totally satisfying, Guaranteed! The most essential ingredient in Zucchini Lasagne is always Vegetable. If there is one Italian dish that is unanimously regarded as the best in flavor, it is this Zucchini Lasagne. Zucchini Lasagne served as Main Dish is the best food to pep me up. I cant believe you just have not tried my Zucchini Lasagne recipe, yet.
Ingredients
2 teaspoons olive oil
1 medium-size yellow onion, chopped
2 teaspoons minced garlic
1 recipe Herbed Tomato Sauce or 4 cans (8 ounces each) low-sodium tomato sauce
1/4 cup minced fresh basil or 1 tablespoon dried basil, crumbled
5 medium-size zucchini (1 3/4 pounds), sliced lengthwise 1/4 inch thick
1 large egg white, lightly beaten
1/4 cup plain dry bread crumbs
1/8 teaspoon black pepper, or to taste
1 1/2 cups (12 ounces) part-skim ricotta cheese
1/4 cup minced flat-leaf parsley
1/4 cup grated Parmesan cheese (1 ounce)
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
Directions
ln a large heavy saucepan, heat the oil over moderate heat.
Add the onion and garlic and saute for 5 minutes or until soft.
Add the tomato sauce and basil and bring to a boil.
Lower the heat and simmer, stirring occasionally, for 20 minutes or until the sauce has thickened and reduced to about 3 cups.
Remove from the heat and set aside.
Preheat the oven to 425° F.
Line a baking sheet with aluminum foil.
Place the zucchini slices in a single layer on the baking sheet.
Brush the top sides with about 1 tablespoon of the egg white, then sprinkle the bread crumbs and pepper evenly over the slices.
Bake for 20 minutes or until the zucchini is golden and crisp-tender when pierced with a knife.
Remove from the oven and set aside until cool enough to handle.
Reduce the oven temperature to 350° F.
In a medium-size bowl, combine the ricotta cheese, remaining egg white, parsley, and 3 tablespoons of the Parmesan cheese.
Grease an 11"x7"x 2" baking dish.
Spread 1 cup of the tomato-basil sauce evenly in the dish.
Arrange half of the zucchini on top of the sauce in a single layer, trimmingthe slices to fit if necessary.
Spread the ricotta-Parmesan mixture evenly over the zucchini.
Sprinkle 1/4 cup of the mozzarella cheese overthe top; spoon 3/4 cup sauce over the mozzarella.
Place the remaining zucchini in a single layer on top, again trimming to fit.
Spread the remaining 1 1/4 cups sauce evenly overthe zucchini layer, then scatterthe remaining 1/2 cup mozzarella cheese and 1 tablespoon of Parmesan cheese over the sauce.
Place the dish on a baking sheet in case the lasagne bubbles over.
Bake for 35 to 45 minutes or until the cheese is bubbling and the lasagne is hot in the center.
Cover the pan loosely with foil if the top browns too quickly.
Remove from the oven and let stand for 1 5 minutes before cutting ' into rectangles
Add the onion and garlic and saute for 5 minutes or until soft.
Add the tomato sauce and basil and bring to a boil.
Lower the heat and simmer, stirring occasionally, for 20 minutes or until the sauce has thickened and reduced to about 3 cups.
Remove from the heat and set aside.
Preheat the oven to 425° F.
Line a baking sheet with aluminum foil.
Place the zucchini slices in a single layer on the baking sheet.
Brush the top sides with about 1 tablespoon of the egg white, then sprinkle the bread crumbs and pepper evenly over the slices.
Bake for 20 minutes or until the zucchini is golden and crisp-tender when pierced with a knife.
Remove from the oven and set aside until cool enough to handle.
Reduce the oven temperature to 350° F.
In a medium-size bowl, combine the ricotta cheese, remaining egg white, parsley, and 3 tablespoons of the Parmesan cheese.
Grease an 11"x7"x 2" baking dish.
Spread 1 cup of the tomato-basil sauce evenly in the dish.
Arrange half of the zucchini on top of the sauce in a single layer, trimmingthe slices to fit if necessary.
Spread the ricotta-Parmesan mixture evenly over the zucchini.
Sprinkle 1/4 cup of the mozzarella cheese overthe top; spoon 3/4 cup sauce over the mozzarella.
Place the remaining zucchini in a single layer on top, again trimming to fit.
Spread the remaining 1 1/4 cups sauce evenly overthe zucchini layer, then scatterthe remaining 1/2 cup mozzarella cheese and 1 tablespoon of Parmesan cheese over the sauce.
Place the dish on a baking sheet in case the lasagne bubbles over.
Bake for 35 to 45 minutes or until the cheese is bubbling and the lasagne is hot in the center.
Cover the pan loosely with foil if the top browns too quickly.
Remove from the oven and let stand for 1 5 minutes before cutting ' into rectangles
