Zucchini Lasagna
Ingredients:
- zucchini, thinly sliced lenth-wise - 3 medium
- olive oil - 1 T
- crushed tomatoes - 28 ounce can
- garlic, minced - 4 cloves
- onion, chopped - 1 small
- fresh basil, chopped - 3 T plus more for garnish
- oregano - 1 t
- salt and pepper - to desired taste
- ricotta cheese - 15 ounces
- parmesan cheese - 1/2 cup
- egg - 1
- mozzarella cheese - 16 ounces
Instructions:
Sprinkle a little salt on each zucchini slice, lay on paper towels. Let set for 10 minutes. Add olive oil to a grill pan, grill zucchini slices for 1 minute on each side. (This removes extra water.)
In a sauce pan, combine tomatoes, garlic, onion, basil and oregano; bring to a simmer, add salt and pepper. In a bowl, mix together ricotta cheese, egg, and parmesan cheese; set aside.
Spread some sauce in a 9 x 13 inch casserole dish. Place a layer of zucchini, ricotta, zucchini slices, then sauce. Repeat until all ingredients are used. Sprinkle mozzarella cheese over top. Cover with foil, bake in a preheated 375 degree oven for 45 minutes. Remove foil, continue baking for 10 minutes. Garnish with basil.
