1 cup of your favorite marinara or spaghetti sauce
3 oz. mozzarella cheese
4 oven ready no boil lasagna noodles
Instructions
Dice zucchini add garlic and coat with 1 tbsp olive
oil season with 1/2 tsp salt and pepper Roast in a
8x8 baking pan 400 degrees for 15 minutes till soft.
Take out of pan and set aside. Keep oven on.
In a medium bowl combine the zucchini, bacon,
Parmesan, Fontina, egg and 1/2 tsp each salt and
pepper. Set aside.
Make Bechamel sauce- melt 1 tbsp. butter in a
heavy medium saucepan over medium-low heat add the
flour, whisk constantly 3 minutes. Whisk in the
milk. Increase the heat to medium high. whisk the
sauce till it begins to simmer and is thick and
smooth about 3 minutes. Add the salt, pepper and
nutmeg. Pour into bottom of the 8x8 pan.
Top with 2 of the lasagna noodles, the zucchini
mixture, the rest of the lasagna noodles Pour the
Marinara sauce evenly over the top. Top with the
mozzarella and a little more Parmesan. Cover with
foil tightly and bake for 20 minutes. Uncover and
bake till cheese is golden. Let sit for 10 minutes
before serving.
Serving
Suggestions
Serve with steamed broccoli, green beans and a simple salad.
Originally Submitted
9/28/2010
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