Sunday, June 17, 2012

Zucchini Lasagna (lizzy original)

Zucchini is in I had to give this recipe a try! I'm not a big fan of zucchini, but I thought if I sliced it thin enough it would be good..and I was right! I free-handed this recipe with help from other recipes. Here it is!

Zucchini Lasagna

* 2 large zucchinis
* 1/2 cup egg substitute
* 1 (15oz.) container of Part Skim ricotta
* 2 1/2 cups part skim shredded mozzarella 
* 1/2 cup parmesan cheese
* 3 cups Prego Traditional sauce
* Mushrooms (optional)

1. Broil each zucchini for 2-3 minutes.

2. Using a vegetable peeler, peel ribbons off of the zucchini and place in a long tray with salt to allow the zucchini to "cry". Once all the zucchini are ribboned, salt down and let sit at least 10 minutes. Blot with a paper towel to collect excess liquid. **This step is VERY important..even after doing this your lasagna will still be a bit watery, so blot as much as possible**

3. Meanwhile mix entire container of riccotta with 1/2c. egg sub, 2c. mozzarella, and 1/2c. parm cheese. 

4. Spread 1c. sauce in the bottom of a 9x13 baking dish.

5. Lay zucchini ribbons slightly overlapping over sauce.

6. Carefully spread 1/3 of cheese mixture over zucchini...topping with mushrooms. (I used my hands for this and kind of broke it up while laying it).

7. Spread 1/2c. sauce over cheese.

8. Repeat steps 5-7 twice.

9. Carefully lay a final layer of zucchini ribbons and top with 1/2c. sauce.

10. Sprinkly remaining 1/2c. cheese over top. Cover with foil and place in pre-heated oven (375). Bake 45 minutes covered, then remove foil and bake another 15 minutes.

11. Serve!

Breakdown (1/8): 7WWPP

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