Zucchini Lasagna - News, Weather and Classifieds for Southern New England

Zucchini Lasagna

Posted: Updated:

Zucchini Lasagna

Serves 6


2 medium zucchini

1 1/2 cups ricotta cheese

1/4 teaspoon extra virgin olive oil

1 pound fresh mozzarella, sliced

freshly ground black pepper to taste

1 tablespoon oregano, chopped

bread crumbs as needed

For the sauce:

1 28-ounce can whole peeled plum tomatoes

2 tablespoons extra virgin olive oil

1 onion, minced

1/4 teaspoon red pepper flakes

2 tablespoons oregano, chopped

2 teaspoons coarse salt

Method of Preparation:

1. Preheat oven to 375 degrees F.

2. For the sauce, pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes add the tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.

3. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta and mozzarella. If mixture seems too wet, sprinkle with breadcrumbs. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.

Powered by WorldNow

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140
Email: news@wjar.com

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.