<< Back

Zucchini Lasagna

Easy to make without a lot of bother. The secret is: don’t cook the pasta. Preheat your favorite tomato sauce. Slice zucchinis 1/4” thick in rounds or lengthwise. Mix 1# ricotta cheese with 1/2c minced parsley. Brush bottom of baking dish with olive oil. (9x13” is our favorite size) Spread layer of tomato sauce on bottom of pan, then add first layer of uncooked lasagna. Spread layer of zucchini, then layer of ricotta, and then a more tomato sauce. Repeat the process until the pan is full and top with grated mozzarella. Bake covered at 325 deg. until pasta is cooked, then remove cover and bake another 10 min.

Search recipes

Recipe Product Tags