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Eggplant and Zucchini No Noodle Lasagna by Cookbkqwn

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  • Eggplant and Zucchini No Noodle Lasagna by Cookbkqwn

    Cookbkqwn - Posted January 20, 2004 05:47 PM
    Makes 4 to 6 servings

    Eggplant and Zucchini No Noodle Lasagna

    1 (15-ounce) container ricotta cheese
    1/2 cup grated Romano cheese
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 tablespoon chopped fresh Italian parsley
    1/2 teaspoon ground black pepper
    CRISCO No-Stick Cooking Spray
    1 pound zucchini, sliced lengthwise 1/4- inch thick
    1 pound eggplant, peeled and sliced 1/4- inch thick
    26 ounces tomato pasta sauce (your choice)
    2 cups shredded mozzarella cheese

    In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well.
    Heat the oven to 375F.
    Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese.
    Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving. Enjoy!
    Got this off the Crisco Web Site
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