Wednesday, July 30, 2008

Eatin' Fresh


The garden is exploding!
Cheese Zucchini Lasagna
2 cups shredded zucchini
2 cups shredded mozarella cheese, plus 1/2 cup more
1 cup ricotta cheese
1/4 cup parmesan cheese
1 jar (or 3 cups) of your favorite spaghetti sauce
12 (or more) uncooked lasagna noodles
Mix cheese and zucchini together (reserving 1/2 cup of mozarella for later).
On the bottom of a 9x13 pan, spread a thin layer of spaghetti sauce.
Top with 4 uncooked lasagna noodles.
Spread half of the zucchini mix on top of the noodles, then top that with about 2/3 cup of sauce.
Press 4 more noodles into the pan.
Spread the other half of the zucchini mix onto the noodles.
Top with about 2/3 cup more of sauce.
Press 4 more noodles into the pan, then top with the rest of the sauce, making sure that the noodles are completely covered. Add a little bit of water to the top if needed.
Cover the pan with foil and bake in a preheated 350 F oven for one hour. Remove from oven and sprinkle with the reserved shredded mozarella cheese.
*I find that the noodles aren't long enough for the length of the pan, so I use broken pieces to fill in the noodle layers completely. This requires almost 5 noodles per layer instead of the 4 that the recipe calls for.

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