Sunday, May 16, 2010

Zucchini Lasagna

This is an excellent alternative to Lasagna made with noodles. You may prepare this with browned lean beef or turkey, but I like to have a couple of days per week that I don't consume any meat. It makes me feel lighter and helps me to maintain my weight loss.

Zucchini Lasagna:
Materials needed:
1 Large Glass Baking Dish
1 Medium Sauce Pan
Cutting Board
Sharp Knife
Cheese Grater
4-6 Large Organic Zucchini Squash, sliced into 1" circles
2 Quarts Tomato Sauce (Jarred has more sodium) Recipe to Follow
2 Cups Mozzarella (part skim) cheese, grated
1/4 Cup Grated Parmesan Cheese
*(Ground Beef or Turkey:Optional)
Layer in Glass Dish in order:
Sauce-Sliced Zucchini-Cheese
*If using Meat or Turkey, saute in medium pan with 2 tsp olive oil & garlic until browned & drain and add to the tomato sauce.
Top layer should be the remainder of cheese and the 1/4 cup Parmesan cheese
You may garnish with fresh parsley or basil before baking
Bake @ 350 degrees for approx 45 minutes or until it is bubbling and the cheeses are turning slightly golden

This recipe feeds 8 people or 2 servings each for 4 people and so on.................

Simple Tomato Sauce:
 2 pounds Fresh Roma Tomatoes-*cored, peeled & seeded
1 Bunch Fresh Basil Washed and chopped
 2 Tbs Fresh Oregano
1 Tbs Extra Virgin Cold Pressed Olive Oil
2 Cloves Fresh Garlic
Salt & pepper to taste
Saute Garlic in olive oil
Add Fresh Herbs
Add Peeled and sliced tomatoes
Cook at low to medium heat for at least 1 hour. Can be cooked up to 6 hours, Stirring occasionally
* To peel Roma tomatoes: Core. Cut a cross on the other end of tomato. Dunk into boiling water and blanche for a minute until the cross looks loose. Carefully remove the tomatoes from the boiling water in plunge into a large pot full of ice water. The skins remove very easily. Seeding is optional. Slice and cook.

No comments:

Post a Comment