
Lasagna with Zucchini, Ricotta, and Tomato Sauce

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Squash in lasagne once more, but this time its summer squash. With this recipe, there will be no reason to complain about there being too much zucchini. The quality of ricotta is very important, not just here but wherever ricotta is called for. I strongly recommend a whole-milk ricotta that has a smooth texture, with a sweet delicate flavor. Many are grainy, especially low-fat versions, so get to know what your local stores offer and find a brand you like. To make this a dairy-less dish, replace the ricotta with 1 block of well-drained firm or soft tofu, mashed and seasoned well with garlic, basil, salt and pepper. Omit other cheeses. You might start this summer supper with a contrasting bowl of fresh tomato soup or a salad of sliced layered tomatoes and quaff a crisp Pinot Blanc from Chalone Vineyard or a classic Sonoma Zinfandel such as Seghesio Home Ranch.
ingredients
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serves: 6
2 1/2 cups tomato sauce
1 pound ricotta cheese, preferably whole-milk
sea salt and freshly ground pepper
2 1/2 pounds small zucchini
olive oil as needed
1 package (8 ounce) no-boil lasagne noodles
1 cup finely chopped walnuts or pine nuts
1/2 pound fresh mozzarella cheese (2 balls), grated or shredded
1 cup freshly grated Parmesan or pecorino cheese
Servings Per Recipe: 6
Amount per Serving
Calories: 672
- Total Fat: 38.4 g
- Saturated Fat: 16 g
- Trans Fat: 0 g
- Cholesterol: 114.9 mg
- Sodium: 580.8 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 6.2 g
- Sugars: 7.3 g
- Protein: 38.1 g
preparation

comments
Mommy_loves_to_cook
May 15, 2012