Vegetarian Zucchini Lasagna |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Vegetarian Zucchini Lasagna Ingredients:
15 ounces hunts tomato sauce |
1/16 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/16 tsp black pepper |
4 medium zucchini |
1 tablespoons all-purpose flour |
1 tbsp wheat flour |
8 ounces 1% cottage cheese |
4 ounces shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/4 cup egg beaters |
Directions:
1. In a skillet stir in tomato sauce, salt, oregano, basil and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
3. In a greased baking dish, layer half of the zucchini; Sprinkle with 1 tablespoon flour.
4. In a bowl, combine cottage cheese and egg; mix well. Spread over zucchini.
5. Layer with half of the tomato mixture, remaining zucchini and remaining flour.
6. Top with mozzarella cheese then sprinkle top with parmesan cheese.
7. Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand 5-10 minutes.
8. For a color, replace some of the zucchini with yellow summer squash.
|
|