Zucchini Lasagna



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Zucchini Lasagna

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Slice zucchini 1/2-inch thick. Spread thick layer using half of marinara
sauce in 13- x 9-inch baking dish. Add layer of half of zucchini slices,
then half of ricotta. Top with half of onion and mushrooms, then sprinkle
with half of oregano and basil. Season to taste with salt and pepper. Top
with half of mozzarella cheese slices. Cover with second layer of remaining
sauce and repeat layering process, with remaining ricotta, onion,
mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and
garnish with sunflower seeds. Bake at 350F 45 minutes, or until zucchini is
cooked but not mushy.

Note: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni
to marinara sauce.

Makes 6 to 8 servings

Ingredients:

6 lg Zucchini (or more)
1 qt Jar thick marinara sauce
1 lb Ricotta cheese
1 lg Onion; sliced
1/4 lb Mushrooms; sliced
1 tb Dried oregano; crushed
1 tb Dried basil; crushed
Salt, pepper
1 lb Mozzarella cheese, sliced
1/2 c Grated Parmesan cheese
Toasted sunflower seeds
- (optional)

Serves:

6 Servings 		 
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