SBD-friendly Recipes
Sunday, September 07, 2003
Summer Lasagna
- 1 8 oz. can tomato sauce (I make my own SF sauce)
- 1 medium onion, chopped
- 1/4 tsp basil leaves
- 1/4 tsp salt, optional
- 1/8 tsp pepper
- 1/4 tsp oregano leaves
- 1 cup LF ricotta cheese (can mix with FF cottage cheese)
- 1/2 cup shredded part-skimmed mozzarella cheese
- 1 tsp parsley flakes
- 3 medium zucchini, about 9-in. long
- 1 or 1 large tomatoes, sliced (9 slices)
- 2 Tbsp grated Parmesan cheese
- Combine tomato sauce, onion, basil, salt, pepper and oregano in a small mixing bowl; set aside. In medeium bowl combine ricotta, mozzarella and parsley. Set aside.
- Peel zucchini and cut off ends. Slice lengthwise into 4 strips. Arrange strips in 8 x 8-in. baking dish. Cover with wax paper.
- Microwave at High 6 - 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly.
- Layer 4 strips of zucchini in the bottom of baking dish. Reserve the other 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.
- Spread half of tomato sauce mixture over tomatoes; top with remaining 6 zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan.
- Bake at 350 degrees for 45 minutes.
