Zucchini Lasagna
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 -6 zucchini, ends trimmed, cut lengthwise 1/4 " thick
- 1⁄3 cup flour
- 3 eggs, slightly beaten
- 1 1⁄2 cups seasoned bread crumbs
- 15 ounces part-skim ricotta cheese
- 1⁄2 cup parmesan cheese, freshly shredded
- 1⁄4 cup fresh parsley, chopped
- 1 quart spaghetti sauce
- 1 lb part-skim mozzarella cheese, shredded
directions
- Cover zucchini lightly with flour, then dip in eggs, then in seasoned bread crumbs.
- Mix riccota cheese, parmesan cheese and left over egg (or 1 egg) and fresh parsley together.
- Pour 1 cup spaghetti sauce in bottom of glass baking dish (11 3/4" x 7 1/2").
- Top with a layer of zucchini, then a layer of cheese mixture and 1/3 of mozarella cheese.
- Repeat 2 times.
- Bake at 375* for 35 TO 40 minutes.
- Add a dinner roll and salad and you have a very nice meal.
- ENJOY!
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.