|
 Recipe:
Zucchini LasagnaIf you love the
layers of lasagna but are on a wheat-free diet, this zucchini lasagna recipe
is just what you're looking for.
| Yield |
8 servings |
| Time |
1½ hours, plus overnight chilling |
| Tools |
- mandolin or slicing machine
- 9x13 inch baking dish
- wooden spoon
|
| Ingredients |
- 3 c tomato sauce
- 4 large zucchini
- 1 pound ricotta cheese
- 1 pound shredded cheese (mozzarelle, provolone, fontina, etc.)
- 2 c diced mixed vegetables (mushrooms, onion, bell pepper, etc)
|
| Directions |
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.
Buy it:
Amazon.com |
Amazon.co.uk |
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