Jefferson County Recipe of the Day: Zucchini Lasagna

Here’s a tasty vegetable lasagna!


12 pieces of lasagna pasta – cooked
4 zucchini – cut lengthwise into thin slices
1½ cup ricotta cheese
1 egg
¼ cup onion – chopped
½ tsp pepper
½ tsp nutmeg
1 tbsp dried oregano
1½ clove garlic
½ cup grated parmesan
2 cups shredded mozzarella
1¾ cups of your favorite tomato sauce
fresh basil leaves
1 tsp butter


~Preheat oven at 350 degrees. Mix ricotta, egg, mozzarella, parmesan, onion, pepper, nutmeg, garlic, and oregano.

~Butter the bottom and sides of a 9×13″ baking pan. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer, top with zucchini slices, spread 1/4 of cheese mixture, top with zucchini slices, basil, and tomato sauce.

~Repeat layers using remaining ingredients. The top layer of lasagna pasta should be covered with tomato sauce and sprinkled with cheese mixture. Cover with aluminum foil.

~Bake in oven for about 30 minutes then take off foil and continue baking another 5-10 minutes until the top cheese is lightly brown. Remove from the oven and let lasagna cool for about 10 minutes before serving.

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