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| 2 |
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large zucchini |
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| 1/4 cup |
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white or whole-wheat pastry flour |
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salt to taste |
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freshly ground pepper to taste |
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Oil for frying (as little as possible) |
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| 1 |
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15 ounce con part-skim ricotta |
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| 1 |
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egg white plus 1 whole egg |
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| 1 tsp |
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oregano |
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| 1/4 cup |
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grated parmesan cheese, divided |
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| 2 cups |
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spaghetti sauce, divided |
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| 8 oz |
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part-skim mozzarella, shredded and dicided |
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| 1 |
Slice the zucchinis *lengthwise* into 1/4" slices. Mix the flour with the salt and pepper and dip both sides of the slices into the mixture. |
| 2 |
In a large skillet, heat the oil, and fry the zucchini slices, half at a time, over medium heat until they are golden, turning them once. |
| 3 |
In a medium bowl, combine the ricotta, egg white and whole egg, oregano, and 3 tablespoons of the Parmesan. |
| 4 |
In the botton of a baking pan approximately 12 X 8 X 2 inches, spread 1 cup of the spaghetti sauce, top with half the zuchinni slices, the half the ricotta mixture and half the mozzarella. Sprinkle with the remaining 1 tablespoon of Parmesan. |
| 5 |
Bake the lasagne in a preheated 350 degree oven for 45 minutes, or until bubbly. Let stand for about 10 minutes before serving. |
| 6 |
Notes: Can be frozen before cooking. Great with garlic bread. |
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| Servings: 4 |
| Preparation time: 45 minutes |
| Cooking time: 55 minutes |
| Ready in: 1 hour and 40 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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