Zucchini Lasagna

Healthy cooking is not just a way of life; it's a magazine. And it is within the pages of that magazine (actually, on the very same page as another recipe we've tried before) that we found a recipe for Zucchini Lasagna.

To prep, cook six lasagna noodles in one pot. In a large nonstick skillet, saute chopped onion and minced garlic in olive oil until tender. Then add water, tomato paste, thyme, basil, oregano and salt. Bring that to a boil, reduce heat and cover and simmer for 10 minutes.

In another pan, put sliced zucchini and add water. Bring to a boil, reduce heat and cover and cook for five minutes. Drain and then set aside. Also drain noodles and place between two kitchen towels.

In a small bowl, combine ricotta cheese and an egg.

Now comes assembly time. Take a large 9-by-13 baking dish coated with cooking spray and place 1/2 cup of the tomato sauce mix into it. Add three of the lasagna noodles. Start the layering with half the ricotta mixture and half of the zucchini.


Top with half the remaining tomato sauce and 1 cup of mozzarella cheese. Then repeat the layers.


Here's a completed dish:


Cover with aluminum foil and bake for 25 minutes at 375 degrees. At that time, pull out, sprinkle with Parmesan cheese and bake uncovered for 5 to 10 minutes.

Our error: We forgot the salt in the tomato sauce mixture and certainly tasted it at the end. It was bland. We added sprinkled salt on top at the end of the cooking process, but it just wasn't incorporated well enough. This is a recipe we'll try again -- it probably is very good -- but we can't say either way because of our error in the cooking process.