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.

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