Nguyên liệu
-
6 lasagna noodles
-
2 tsps olive oil
-
2 cups water
-
2 garlic cloves , minced
-
1 medium white onion , chopped
-
2 6 oz -cans of tomato paste
-
2 tsps each of thyme, basil and oregano
-
¾ tsp salt
-
3 medium zucchini , sliced thinly
-
1 egg , beaten
-
1 15 oz ricotta cheese
-
Cook noodles following package directions.
-
In a large nonstick skillet, sautee onion until it browns lightly. Add the garlic and cook for about a minute more. Put the tomato paste, herbs and water. Keep stirring as it cooks off. Bring to a boil and then lower the heat. Cover and let it simmer for 10mins.
-
In a large saucepan, place the zucchini thins and then fill ½ in of the pan with water. Bring to a boil and then lower the heat. Cover and cook for 5mins longer. Drain and then set aside.
-
In a bowl, mix the ricotta and egg.
-
Put ½ cup of the tomato sauce in a 13in x 9in baking dish coated lightly with olive oil. Place 3 lasagna noodles and then layer with half of the ricotta mixture and zucchini. Top with cheese and the remaining tomato sauce. Repeat layers.
-
Bake at 375 degrees for 20-25minutes or until cheese bubbles.
-
Let it rest for 10 mins before slicing.
-
Makes 9 servings.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.