Tasty Recipes 
A lighter alternative to the traditional pasta lasagna. This meal is healthy, fresh and you'll feel less guilty going back for seconds.
Heat a saucepan over medium heat
Add olive oil, onions and garlic.
Cook for 1 minute, until it gets translucent
Add tomato sauce, tomato paste, sugar, thyme, basil, Worcestershire sauce, salt and pepper.
Simmer on low for about 15 minutes or until the sauce begins to thicken.
Add additional salt or seasonings to taste. Remove from heat and allow to cool.
Pre-heat oven to 400 degrees F.
In a bowl, combine the ricotta, Parmigiana Reggiano cheese, egg, parsley, and black pepper. Mix until everything is evenly combined and set aside.
In a 3-quart baking dish (9-inch x 13-inch dish) add a very light layer of tomato sauce.
Then layer ¼ of the zucchini slices into a single layer covering the base of the pan.
Add 1/3 of the tomato sauce, 1/3 ricotta mixture, 1/3 mozzarella and 1/3 of your final cheese choice.
Repeat the layering, until you end with the last layer with zucchini and a little bit of cheese (you should have 4 zucchini layers, and 3 layers with the ricotta and tomato sauce combination).
Bake in oven for 40 minutes or until lasagna is baked through and cheese is melted.
Allow to cool, then serve warm.
If there is excess water release, you can soak it up with a paper towel. Top with optional garnish and serve warm.
Ingredients
Directions
Heat a saucepan over medium heat
Add olive oil, onions and garlic.
Cook for 1 minute, until it gets translucent
Add tomato sauce, tomato paste, sugar, thyme, basil, Worcestershire sauce, salt and pepper.
Simmer on low for about 15 minutes or until the sauce begins to thicken.
Add additional salt or seasonings to taste. Remove from heat and allow to cool.
Pre-heat oven to 400 degrees F.
In a bowl, combine the ricotta, Parmigiana Reggiano cheese, egg, parsley, and black pepper. Mix until everything is evenly combined and set aside.
In a 3-quart baking dish (9-inch x 13-inch dish) add a very light layer of tomato sauce.
Then layer ¼ of the zucchini slices into a single layer covering the base of the pan.
Add 1/3 of the tomato sauce, 1/3 ricotta mixture, 1/3 mozzarella and 1/3 of your final cheese choice.
Repeat the layering, until you end with the last layer with zucchini and a little bit of cheese (you should have 4 zucchini layers, and 3 layers with the ricotta and tomato sauce combination).
Bake in oven for 40 minutes or until lasagna is baked through and cheese is melted.
Allow to cool, then serve warm.
If there is excess water release, you can soak it up with a paper towel. Top with optional garnish and serve warm.
