Zucchini Lasagna

 

Serves: 4

 

 

4 cups zucchini - sliced lengthwise

1 cups ricotta cheese

6 ounces mozzarella cheese

1 ounce of Parmesan cheese

1 8-ounce can of tomato sauce

1/8 teaspoon of garlic powder

teaspoon basil

1 teaspoon of oregano

 

Steam zucchini over boiling water until tender-crisp, about 5 minutes and drain.

 

In a medium bowl combine ricotta, mozzarella, and Parmesan cheese; reserving 1 Tablespoon of the Parmesan cheese for the topping.

 

In small bowl combine tomato sauce, garlic powder, basil and oregano.

 

Place a small amount of the sauce in an 8 x 8-inch baking dish that has been sprayed with vegetable spray. top with a layer of zucchini, then dot with a layer of cheese. Add a layer of sauce, then more zucchini, and remaining cheese. Top with remaining zucchini, then remaining sauce. Press mixture down gently with the back of a spoon. Sprinkle with remaining Parmesan cheese.

 

Bake 30 minutes at 350. Let stand 10 minutes before serving.