Lest I start to sound like a cooking blog rather than a dog blog, let me preface this post by saying that when I feel depressed or sad, I cook. Unfortunately for my waistline, I also tend to eat what I cook! Anyway, on Monday I made a Zucchini Lasagna. I wasn’t sure how that would work out, but it came out surprisingly well! Here is the recipe:
- 3 pounds large zucchini, scrubbed
- 1 quart spaghetti sauce or thick tomato sauce
- 2-16 ounce containers of ricotta cheese
- 2 eggs, lightly beaten
- 1/2 cup of egg whites
- 2 Tablespoons parsley, chopped
- Salt & pepper to taste
- 1 cup grated Parmesan
- 1 cup grated Romano cheese
- 1 pound mozzarella cheese, coarsely grated
- 1 cup bread crumbs
I started by slicing up 3 pounds of zucchini. The key here is to get several zucchini that are the same length, then slice them about a quarter of an inch thick.
Then you place the slices in boiling water for just 5 minutes.
Then drain them on paper towel to get out all the moisture. While they drain, mix up 2-16 ounce containers of ricotta cheese (I used fat free) with 2 tablespoons of parsley and 2 eggs and 1/2 cup of egg whites.
I got out the spaghetti sauce I made yesterday (I know, I have been cooking a lot) and got that ready to use.
You start by preparing a 9×13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella and romano cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.
Bake in a pre-heated 350 degree oven for about 1 hour or until top is brown. Let stand 30 minutes before serving. (I mean this, as it will be terribly gooey!)
Cut, serve, and enjoy!
It was great and even my husband, who was skeptical, loved it! A nearly vegetarian meal!
In other news, Anneliese was de-lambed today. Hubby brought her outside and then hid the little lamb we gave her two weeks ago. She has not missed her and is now completely back to being her old playful self! I am so thankful!
Yes, and in the end, life does go on.
At first, I was a bit confused on the delambed part. Glad she’s back to her old playful self!
Now I am hungry!!! A LOT!
Had no breakfast until now and I still have to wait about one hour to get my breakfast.
OMG that looks wonderful!!! Yummy!!! Love YOU, Mel
I want to eat at your house! Yummy this sounds so good!
I have often wondered if this recipe would be good. Now I will have to try it Looks delish.
it looks like lips on top of the lasagne!
That looks delicious! We usually chop up the zucchini in ours and add it to the sauce, I’ll try it your way next time.
I’m glad Anneliese is bouncing back again ((hug)).
Mmmmmm! That looks scrumptious! I made eggplant parmesan last night – it was yummy too!
That’s a great recipe and it looks so yummy ! I think even my Italian better half couldn’t say anything ! It’s strange how we handle our moods, I used to paint when I wasn’t feeling well and depressed, but when I was between 30 and 45 I loved to cook and put all my creativity in self invented recipes ! When I started painting, suddenly I didn’t like to cook anymore, I cook because I have too. Isn’t that strange ?
Nice that Anneliese is OK again ! Poor thing.
“3 pounds of large zucchini”????!! You are mocking me now, woman!!
LOOKS FANTASTIC, WILL HAVE TO TRY. CHECK YOUR EMAIL FOR ZUCCHINI PIE RECIPE – SENT IT ABOUT 5 MINS AGO
First you are not the only one who cooks when you are blue. And we love it when you share good recepies. I don’t think you are in danger of being a cooking blog. Just enjoy yourself and making us all hungry!
OMG, you’re making me really hungry here! YUM!