Stephanie's Vegetarian Lasagna - - Tulsa, OK - News, Weather, Video and Sports - |

Stephanie's Vegetarian Lasagna


Thursday, January 01, 2004
10 to 12 Servings
3 lbs. lg. zucchini, scrubbed
1 tsp. salt
1 qt. spaghetti sauce or thick tomato sauce
1 c. bread crumbs
2 lbs. ricotta cheese
4 eggs, lightly beaten
2 tbsp. chopped parsley
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 c. grated Parmesan or Romano cheese
1 lb. Mozzarella cheese, coarsely grated
Salt & pepper to taste
Scrub zucchini and trim ends. Cut, unpeeled, into long, thin slices. Bring about 1 inch of water to a boil in a soup pot; add salt and zucchini. Cook until zucchini is translucent and limp, about 5 minutes. Drain on paper towels.

Cover a 9 x 14 x 2 inch baking pan with a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange a layer of zucchini over crumbs; place slices side by side to cover space entirely.

Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan and half the remaining crumbs. Spoon half of this mixture over zucchini. Sprinkle with half the Mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices) and ricotta mixture. Cover with most of remaining tomato sauce and sprinkle with Mozzarella. Combine remaining crumbs and Parmesan cheese and sprinkle over top.
Bake at 350° for about 1 hour or until top is brown. Let stand 20 minutes before cutting.
Yield: 10 -12 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103 is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.