This was yummy and if you are watching your pasta consumption, this recipe is perfect!! I left out a step of salting and draining the zucchini, so mine wasn't perfect but the taste was superb and this is a keeper but I have posted the directions for lasagna that should turn out better and keep the same great taste.
INGREDIENTS:
- Spaghetti Sauce
- Zucchini sliced into long, thin strips
- 15 oz fat free ricotta
- fat free mozzarella
- parmesan cheese
- salt & pepper
DIRECTIONS:
- Preheat oven to 375
- Make sauce, or if you are like me, you have some on hand in freezer and thaw day before.
- Slice zucchini.
- something I did not do, and would recommend, is to sprinkle salt on the zucchini and leave in a colander for about an hour to help drain out some of the water. If not, see my last pic, you have a bit of extra water in the finished product, we jokingly called it lasagna soup and it was good anyways.
- Mix ricotta with salt, pepper, and parmesan to taste.
- Begin layering first with a small bit of sauce then zucchini to cover, ricotta mix, zucchini, sauce, zucchini, really whatever order you want. Let your last layer be sauce.
- Cover with foil and bake at 375 for 35 mins. Take a fork and see if you can easily pierce through lasagna, if you feel resistance/toughness from the zucchini, let it continue to bake until it is soft.
- Remove cover, add mozzarella, cover loosely, and bake for 10 mins.
- Serve!!
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| Sliced zucchini (I used a mandolin slicer) |
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| Ricotta, parmesan, salt & pepper mix |
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| just cover it and it's ready to bake...oh so yummy!! |
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| finished product, pardon the missing section at the bottom, bless my husband's little heart he was hungry! |
Make sure you salt and drain your zucchini or you may have a bit of excess liquid as seen below, but even if you don't have time the recipe still turns out fantastic, I actually enjoyed the 'soup'
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| See a bit of the soupiness? I actually scooped it up and ate it, it was tastily thus the lasagna soup reference! |
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