Summer Vegetable Lasagna

Recipe-SummerVegLasagnaIngredients:

  • 6 oz. mini lasagna noodles, cooked al dente and drained
  • 1 medium zucchini, shredded or finely chopped
  • 12 oz. shredded mozzarella cheese
  • 1 cup spaghetti sauce
  • 2 medium tomatoes, chopped
  • 1 or 2 cloves garlic, finely chopped
  • 12 oz. ricotta or cottage cheese
  • salt and freshly ground pepper

Directions:

Preheat the oven to 375°. Squeeze or press the shredded zucchini to remove some of the moisture. Layer the following into an 8×12-inch (or similar) non-stick lasagna pan:

  • 1/2 of the cooked lasagna noodles
  • 1/2 of the grated mozzarella cheese
  • All of the spaghetti sauce
  • 3/4 of the chopped tomato
  • All of the garlic
  • Salt and pepper
  • 3/4 of the zucchini
  • All of the ricotta or cottage cheese

Press the remaining ingredients firmly into the pan. Top with the remaining noodles, tomato, zucchini, and mozarella cheese. Bake for 30 to 40 minutes. Serves 6.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s