ZUCCHINI LASAGNA
SERVES 4-6
PREPARATION & INGREDIENTS
Approx 1.5 lbs (2 large) zucchini sliced lengthwise into thin slices
2 oz sun-dried tomatoes
1/2 lb mushrooms, sliced
1 yellow onion, diced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
10 cloves garlic, fresh & chopped
18 oz tomato sauce
3 tbsp olive oil
Ricotta cheese
Parmesan cheese
Seasonings: red pepper flakes, oregano, thyme, basil, salt, pepper
COOKING INSTRUCTIONS
1.
Preheat oven to 375°
2.
Saute tomatoes, tomato sauce, mushrooms, onion, peppers and garlic in pan with 2 tbsp of olive oil until wilted. Add water if needed
3.
Cover bottom of pan with 1 tbsp olive oil and add 1 layer of zucchini to pan
4.
Top with 1/2 of the veggies and 1/2 of ricotta spread until even
5.
Add 2nd layer of zucchini strips
6.
Top with rest of veggies and then add ricotta
7.
Add parmesan to cover top of lasagna
8.
Bake for 60 minutes and serve
*
If meat is desired in this dish, add ground beef or turkey to veggies and saute until brown