Vegetarian recipes and info
by Laura K. Lawless
If you love the layers of lasagna but are on a wheat-free diet, this zucchini lasagna recipe is just what you’re looking for.
|Time||1½ hours, plus overnight chilling|
Preheat oven to 350. Thinly slice zucchini (1/8 inch).
Spread 1 c sauce in baking dish. Add a layer of overlapping zucchini slices. Add half of ricotta cheese, one third of shredded cheese, and half of vegetables. Top with 1 c sauce.
Repeat layering with zucchini, ricotta, cheese, and vegetables. Top with remaining sauce and cheese.
Bake for one hour until bubbly. Let cool, then refrigerate overnight. Cut into pieces, reheat, and serve.
|Notes||You could of course eat this dish hot out of the oven, but for the best appearance, it’s better to cut it when it’s cold.
See my other lasagna recipes.
Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook.
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