( vegan recipe)Ingredients: 4 medium zucchini, ends trimmed, cut lengthwise into 1/4-inch slices
1 teaspoon salt
3/4 teaspoon ground black pepper or crushed red pepper
3 cups part skim ricotta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh chives
1 tablespoon minced fresh oregano
1 teaspoon minced garlic
12 ounces part skim mozzarella cheese, grated
6 ounces grated Parmigiano reggiano
1 recipe Turkey Bolognese Sauce
3/4 pound no cook lasagna noodles (about 12 long noodles)
Preheat the oven to 375 degrees F.

Lightly spray a 9- by 13-inch baking dish or lasagna pan with vegetable cooking spray.
In a mixing bowl, combine the ricotta cheese, parsley, basil, chives, oregano, garlic and remaining salt and pepper and stir to combine.

In a separate bowl, combine the mozzarella cheese with 2/3 of the grated Parmesan.

To assemble lasagna, spoon 2 cups of the sauce evenly over the bottom of the baking dish and top with one layer of noodles. Spoon 1/3 of the ricotta over the noodles, then top with 1/3 of the mozzarella mixture. Top with another 2 cups of the sauce, another layer of noodles, another 1/3 of the ricotta mixture, then one layer of zucchini (this should use about half of the zucchini.) Top zucchini with half of the remaining mozzarella, then another 2 cups of the sauce, and another layer of noodles. Top noodles with the remaining ricotta, another layer of zucchini (this should use all the zucchini). Finally, top with the remaining sauce and remaining mozzarella mixture. Sprinkle the remaining Parmesan over the top of the lasagna. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue to bake until hot and bubbly and golden brown on the top, 10 to 20 minutes longer.

Yield: 12 servings

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