2 large zucchini, sliced lengthwise into 1/4 in slices
1 large beaten egg
3/4 pounds part skim ricotta
1/4 C basil, fresh, cut into thin strips
1/2 C grated parmesean
4 C tomato sauce
1/2 pound part skim mozarella
italian seasoning
Instructions
400 oven
Coat baking sheets with cooking spray
Place sliced veg on cookie sheets, spray with oil
season with italian seasoning, salt and pepper
Roast 8 min
Flip veg, roast 7-10 min more - want them still
slightly firm
Remove from oven
Reduce oven temp to 350
Combine egg, ricotta, basil and parm in a bowl
Coat bottom of baking dish with thin layer of sauce
Layer eggplant over sauce, use all slices even if
need to overlap
Cover with half tomato sauce
spread half of ricotta mixture over top
sprinkle with half mozarella
Top with all zucchini, ovelapping as needed
cover with remaining tomato sauce, ricotta mixture
and mozarella
Sprinkle parm over top
Bale until bottom bubbles, 35-40 min
Allow to rest 15-20 min before slicing into 8
pieces
Originally Submitted
10/6/2017
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