Zucchini Lasagna Recipe

Ingredients

• 6 lasagna noodles
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons Crisco® Pure Olive Oil
• 2 cups water
• 2 cans (6 ounces each) tomato paste
• 2-1/2 teaspoons each dried thyme, basil and oregano
• 3/4 teaspoon salt
• 3 medium zucchini, thinly sliced
• 1 egg, beaten
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
• Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
• Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9 servings.

Zucchini Lasagna published in Healthy Cooking December/January 2009, p65