No noodles! |
We used some of the frozen baby round zucchini, and of course, the marinara sauce was made from fresh tomatoes, basil, oregano and so on.
Recipe below
ZUCCHINI LASAGNA AND VARIATION
Serves 6-8
6-8 large zucchini
1 quart thick marinara sauce (preferably homemade—see
recipes in Basics, Canning …, and Casseroles … sections)
16 oz ricotta cheese
1 large onion, sliced
4 oz mushrooms, sliced (can be sautéed in butter if desired)
1 Tbsp oregano, crumbled
1 Tbsp basil, crumbed
Salt, pepper
1 lb mozzarella cheese, sliced
½ C Parmesan cheese, shredded
Toasted sunflower seeds
Preheat oven to 350o. Slice zucchini ½ inch
thick. Spread a thick layer of marinara sauce in bottom of a 13x9 inch baking
pan, add a layer of half the zucchini slices, then a layer of half the ricotta,
top with half the onion slices and mushrooms, sprinkle with half the oregano
and basil, season to taste with salt and pepper, and top with a layer of half
the mozzarella cheese slices. Repeat with a second layering of each. Sprinkle
with Parmesan cheese and sunflower seeds. Bake 45 minutes or until zucchini is
cooked but not mushy.
NON-VEGETARIAN VARIATION
Use meat sauce in place of marinara sauce, or add cooked
sausage or pepperoni to marinara sauce.
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