<< Back

Zucchini Lasagna

 
2 large zucchini

1/4 cup pastry flour, white
salt to taste
black pepper, freshly ground, to taste
oil for frying
15 oz ricotta, part-skim
1 egg white, plus 1 whole egg
1 tsp oregano
1/4 cup Parmesan, grated, divided
2 cups spaghetti sauce, divided
1/2 lb mozzarella, shredded divided

Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 " slices.

Mix the flour with the salt and pepper (or alternate no-salt seasoning). Dip both sides of each of the slices into the mixture.

Heat the oil in a large, non-stick skillet. Fry the zucchini in batches over medium heat until golden, turning once.

Drain on a platter covered with a paper towel. Set aside.

Combine ricotta, egg white, whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the spaghetti sauce in the bottom of a (12"x8"x2") baking pan.

Top with half the zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the layers. Sprinkle with the remaining Parmesan.

Bake for 45 minutes or until bubbly. Let stand for about 10 minutes before serving.