Thursday, June 25, 2009

Zucchini Lasagna

The sauce on this one takes some time, but its worth it. Using a jarred sauce is a lot easier though. Nutritional info is for this recipe exactly as its shown.

Zucchini Lasagna

3 cloves garlic, minced
1/4 cup dehydrated onion flakes
1 teaspoon olive oil
salt and pepper, to taste
28 fluid ounces canned crushed tomatoes
2 tablespoons chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 ounces Precious Low-Fat Ricotta Cheese
16 ounces Sargento Reduced Fat Mozzarella cheese, shredded
1/4 cup Stella Shredded Parmesan
1 egg
4 medium zucchini, sliced 1/8" thick

In a medium sauce pan, add olive oil and saute garlic and onions about 2 minutes. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
Preheat oven to 350°.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Serves 8.

Per Serving: 259 Calories; 12g Fat (56.9% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber

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