Zucchini Lasagna

Updated: Jun 7

Ingredients:

3 lbs large zucchini 1 quart spaghetti sauce 1 cup bread crumbs 1/2 cup grated cheese 2 lbs ricotta cheese 4 lightly beaten eggs 2 tablespoon parsley 1/2 tablespoon oregano 1/2 tablespoon basil 1 cup mozzarella, shredded

Instructions:

  1. Mix ricotta cheese, eggs, parsley, oregano, basil, and mozzarella together.

  2. Cut (unpeeled) zucchini in long thin slices.

  3. Bring 1″ water to a boil with 1 teaspoon of salt.

  4. Cook squash (5 mins) until limp. Drain on paper towels.

  5. In 9″ x 13″ dish spoon a thin layer of sauce & 1/4 cup of bread crumbs, layer of squash, layer of cheese mixture, sprinkle with grated cheese.

  6. Repeat layers and top with remaining bread crumbs.

  7. Bake 1 hour at 350 degrees; Let cool 15 mins.



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