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Mar 262012

Zucchini Lasagna
No noodles in this recipe!
1-1/2 lbs zucchini
1 can (15 oz) tomato sauce
1-1/2 teas garlic powder
1 teas dried basil leaves
1 teas dried oregano
1 container (12 oz) cottage cheese or ricotta cheese
1/2 cup Romano cheese, divided
1 egg
2 tbls flour
1 cup shredded mozzarella cheese
Combine the tomato sauce, garlic, basil and oregano in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes or until the consistency of spaghetti sauce. While sauce is cooking, slice zucchini lengthwise into 1/4-inch slices. Mix the cottage cheese, 1/4 cup Romano and the egg. Arrange half the zucchini in a 9x9x2 inch pan that has been sprayed with cooking oil. Sprinkle with 1 tablespoon of flour and top with half of the cottage cheese mixture, half of the sauce and half of the mozzarella. Repeat with the remaining ingredients and sprinkle the top with the rest of the Romano cheese. Bake uncovered for 45 minutes in a 350 degree oven. Let stand for 20 minutes before cutting. Have some homemade garlic bread and a nice salad and enjoy!

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