GARDEN VEGETABLE LASAGNA WITH A BITE

[Guest guest]

GARDEN VEGETABLE LASAGNA WITH A BITE

 

1 cup bottled marinara sauce, preferably spicy

1 cup plum tomatoes, seeded, coarsely chopped

pinch or two of red pepper flakes

1 medium zucchini, thinly sliced

1/4 cup fresh basil leaves, chopped or 1 tablespoon

dried basil, crumbled

1 cup low-fat ricotta cheese

8 tablespoons freshly grated Parmesan cheese

3 lasagna noodles

Additional freshly grated Parmesan cheese

Preheat oven to 450 degrees. Simmer marinara sauce,

tomatoes,

zucchini and basil in heavy medium saucepan over

medium heat until

zucchini is tender, stirring occasionally, about 8

minutes.

 

Meanwhile, mix ricotta cheese and 6 tablespoons

Parmesan in a bowl to

blend; season with red pepper flakes,salt and pepper.

Cook lasagna noodles in pot of

boiling salted water until tender but still firm to

bite; drain. Cut

noodles in half crosswise, making 6 pieces.

 

Set aside 2 tablespoons vegetable sauce for topping.

Place 2 noodle

pieces in buttered 8-by-8-by-2-inch glass baking dish,

spacing apart.

Spread 1/4 of cheese mixture, then 1/4 of sauce over

each.

 

Repeat layering of noodle pieces, cheese mixture and

sauce. Top each

with another noodle piece, 1 tablespoon reserved

sauce, then 1

tablespoon Parmesan.

 

Bake lasagna uncovered until heated through, about 25

minutes. Serve

with additional Parmesan. Makes 2 servings; can be doubled.