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Wednesday, March 9, 2011

Cooking With Kids Crazy Lazy Lasagna

1 large zucchini

1 15-ounce container lowfat or nonfat ricotta cheese

2 large eggs

1/4 cup grated Parmesan

1/2 cup shredded mozzarella cheese

2 tablespoons chopped fresh basil, or 2 teaspoons dried basil

1 recipe Twice-as-Red Tomato Sauce

1/2 pound lasagna noodles, uncooked

Using a grater, shred the zucchini, discarding the knobby stem. (Be careful not to grate your fingers.) In a mixing bowl, stir together the zucchini, ricotta cheese, eggs, Parmesan, and basil until blended. To assemble the lasagna, spread 1-1/2 cups of sauce into a 13x9x2 inch pan. Arrange 1/3 of the uncooked lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. (Don't worry about gaps: the noodles will expand during cooking.) Layer half the ricotta mixture on the noodles.
Layer the remaining ingredients in the following order: half of the remaining noodles, half of the remaining sauce, all of the remaining ricotta mixture. Complete the dish with a layer of noodles topped with the rest of sauce. Sprinkle the mozzarella evenly on top of the sauce. Cover tightly with foil and bake for 50 minutes. Let sit 5 minutes before removing the foil. Dust with Parmesan as desired before serving.

recipe source here

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  1. I have got to try that! Sounds totally FAB! Thanks for playing along and contributing such a wonderful recipe. Hope to see you next week too! Okay, I need to may my grocery list now! Following you.

  2. Thanks for sharing your recipe with us, it looks really good and simple. What a great way to add veggies to a meal for the family.
    Hope you come back next week to share another recipe.
    Have a great week.


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