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Zucchini Lasagne


3 large zucchini

4 cups spaghetti sauce

1 1/2 cup bread crumbs

2 lb ricotta cheese

4 beaten eggs

4 Tbsp fresh parsley-chopped

1 Tsp oregano

1 Tsp basil

1 cup grated parmesan cheese

1 lb grated mozzarella cheese

salt and pepper to taste

cooking spray


Trim ends of each zucchini then cut in strips.

Boil the zucchini strips in salted water until limp then drain on paper towels.

Combine the ricotta,eggs,herbs and spices,1/2 cup parmesan,and 1/2 cup bread crumbs.

Spray an oblong casserole dish with the cooking spray and begin layering indredients in this order.

Enough of the sauce to cover the bottom of the dish,1/4 cup bread crumbs,a layer of the zucchini,1/2 of the ricotta mixture,1/2 of the mozzarella.

Repeat layers ending with the last of the zucchini on top.

Combine the remaining bread crumbs with the last 1/2 cup parmesan and sprinkle over top of the casserole.

Bake at 350 deg for 1 hour.

Let stand for 20 min before cutting and serving.