Zucchini Lasagne
2   large zucchini  
1/4 cup    white or whole-wheat pastry flour  
  salt to taste  
  freshly ground pepper to taste  
  Oil for frying (as little as possible)  
1   15 ounce con part-skim ricotta  
1   egg white plus 1 whole egg  
1 tsp    oregano  
1/4 cup    grated parmesan cheese, divided  
2 cups    spaghetti sauce, divided  
8 oz    part-skim mozzarella, shredded and dicided  
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.
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.