Zucchini Lasagna
Baked Goods, Casseroles, Dinners, Vegetarian
Ingredients
3-4 Medium zucchini
9 lasagne noodles
1 qt. tomato sauce or thinned white sauce or both (*1)
1 lb. cottage cheese
1/4 cup Parmesan cheese
1 cup mozzarella cheese
1 egg
Mozzarella for sprinkling
13x9 pan
Oiled, Foil lined baking sheet
Description
It is worth noting that my measurements for nearly everything, are estimates and you can adjust as you need. It is a good idea in general to have a little extra sauce than what I estimate, just to be safe. If your sauce is pretty thick or chunky, add a little water to the bottom of your pan.
Put two baking sheets under white sauce lasagna; white sauce has a tendency towards burning on the bottom otherwise.
Directions
Preheat your oven to 400 degrees F. Oil your baking sheet.
Wash the zucchini, if desired peel, and cut off the stem. Slice into 1/4 inch rounds or lengthwise strips, and lay them out in a tea towel for about 15 minutes.
Lay out on your baking sheet and lightly salt. Bake 10 minutes, then set aside.
Change the oven to 350 degrees.
Mix your cottage cheese, parmesan, mozzarella, and egg.
Divide your cottage cheese mixture and your zucchini in half.
Put a layer of sauce in the bottom of your pan. Lay out 3 noodles and cover lightly with more sauce and sprinkle on mozzarella.
Layer in half the zucchini and half the cottage cheese.
Lay on another layer of noodles, sauce, and mozzarella. Then layer in the rest of the zucchini and cottage cheese.
Lay on your final 3 noodles and cover with sauce. Make sure the sides are covered.
Cover with foil or a foil lid and bake for 1 hour. Stab the noodles to see if they are cooked through. If they aren't, recover and bake another 10 minutes before checking again.
Top with mozzarella and bake uncovered another 10 minutes.
Let cool 10 minutes before serving.
Notes
Basic Roux For Gravies And Sauces
*1 I like to put tomato sauce in the bottom, then white sauce in the remaining layers.