Ingredients
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6 lasagna noodles
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2 tsps olive oil
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2 cups water
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2 garlic cloves , minced
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1 medium white onion , chopped
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2 6 oz -cans of tomato paste
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2 tsps each of thyme, basil and oregano
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¾ tsp salt
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3 medium zucchini , sliced thinly
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1 egg , beaten
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1 15 oz ricotta cheese
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Cook noodles following package directions.
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In a large nonstick skillet, sautee onion until it browns lightly. Add the garlic and cook for about a minute more. Put the tomato paste, herbs and water. Keep stirring as it cooks off. Bring to a boil and then lower the heat. Cover and let it simmer for 10mins.
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In a large saucepan, place the zucchini thins and then fill ½ in of the pan with water. Bring to a boil and then lower the heat. Cover and cook for 5mins longer. Drain and then set aside.
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In a bowl, mix the ricotta and egg.
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Put ½ cup of the tomato sauce in a 13in x 9in baking dish coated lightly with olive oil. Place 3 lasagna noodles and then layer with half of the ricotta mixture and zucchini. Top with cheese and the remaining tomato sauce. Repeat layers.
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Bake at 375 degrees for 20-25minutes or until cheese bubbles.
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Let it rest for 10 mins before slicing.
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Makes 9 servings.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.