Zucchini and Cheese Lasagna

Even if you don't have any Italian blood, lasagna is always a favorite.  Recently, I made a classic meat lasagna for some friends that visited, but wanted to make one that my vegetarian friend would be able to eat.  Zucchini seemed like the perfect vegetable to pair with the sauce and ricotta cheese in a lasagna recipe, so I gave it a try.  The result was delicious, and even a non-vegetarian can appreciate it!

Lasagna Ingredients:

• 1 package no-boil lasagna noodles
• 4 to 5 cups tomato sauce (see recipe below or use jarred sauce)
• 3 medium zucchini, sliced
• 15 oz ricotta cheese (low fat or reduced fat is fine)
• 1 egg, beaten
• 1/2 cup grated parmesan plus ¼ cup
• 6 slices provolone cheese
• 1/2 cup shredded mozzarella cheese
• salt and pepper
• 1/4 tsp dried basil
• 1 or 2 tbsp olive oil

Easy Tomato sauce:

• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/2 tsp dried basil
• 1 tsp Italian seasoning (blend of basil, oregano, thyme, rosemary, marjoram)
• salt and pepper, to taste

For the sauce:

Heat the oil in a large saucepan over medium-high heat.  Add the minced garlic and stir frequently for about 2 minutes.  Add the crushed and diced tomatoes; stir in the herbs and some black pepper.  Bring to a high simmer and then lower the heat, simmering for 15 minutes.  Taste the sauce and adjust seasonings; based on the salt content of the tomatoes, you may need more salt.  Try not to cook the sauce any longer than 20 minutes to keep the tomato flavor at its best.

For the lasagna:

Preheat the oven to 375 degrees.  Slice the zucchini and toss in the olive oil.  Spread onto a baking sheet and sprinkle with salt and pepper.  Bake for 8 to 10 minutes until lightly browned.  Meanwhile, beat an egg in a bowl, add the ricotta, some black pepper, the dried basil, and ½ cup Parmesan cheese.  Spray a large casserole dish with cooking spray and ladle some tomato sauce to cover the bottom.  Lay 4 to 5 (whatever number fits best) un-boiled noodles directly on the sauce, then dollop 1/3 of the ricotta mixture onto the noodles, spreading into a thin layer.  Add a layer of the cooked zucchini slices and then the 6 slices of provolone cheese.  Cover with a few ladles of the tomato sauce and repeat the noodle-ricotta-zucchini layers.  Add another coating of sauce and repeat the noodle-ricotta-zucchini layers.  The final step is to add the remaining sauce, sprinkle the mozzarella cheese, and the ¼ cup Parmesan last.  Bake in the oven, covered with foil, for 50 to 55 minutes.  Then uncover and bake an additional 3 to 5 minutes until the cheese is golden brown.  Let the cooked lasagna stand for 5 to 10 minutes before cutting into it.  Enjoy!