Lasagna / Zucchini Lasagna

Lasagna

 

 

We love lasagna around our house!  We eat it at least twice a month.  The thing I love about lasagna is that it makes two meals for our family.  I can make two pans of lasagna on Friday and we will eat one on Friday night and have plenty for leftovers on Sunday night. 

 

Ingredients:

2 Cups Ricotta

3 eggs, beaten

2 balls of Mozzarella (about 2 cups)

6 Tablespoons Parmesan Cheese

1/4 teaspoon oregano

3 dashes of garlic powder

1 package of lasagna noodles (I like the no-cook noodles

 they have at Shoa, it doesn't take the entire box of noodles)

1 batch of Marinara Sauce

 

Combine ricotta, eggs, mozzarella, parmesan, oregano and garlic powder.  In 2 bread pans, layer pasta, cheese mixture and sauce.  I make 4 layers.  Sometimes I sprinkle a little bit of provolone on top of the lasagna.  Cover and cook at 350 degrees for 45 minutes.

 

You can also make this recipe with Zucchini instead of noodles.  Use the same ingredients.  Slice the zucchini real thin and then grill the zucchini.  Layer the zucchini, cheese mixture and sauce.  I have found that zucchini lasagna does not tend to absorb all the sauce, so it can have a lot of liquid.  It still tastes good like that, but if you add a layer of noodles in the middle, it will soak up a bit of the liquid.

 

Zucchini Lasagna