Does anyone have a recipe for either zucchini lasagna or spaghetti sauce?

Answer 1

ZUCCHINI LASAGNA

2 large zucchini
1/4 cup pastry flour, white
salt to taste
black pepper, freshly ground, to taste
oil for frying
15 oz ricotta, part-skim
1 egg white, plus 1 whole egg
1 tsp oregano
1/4 cup Parmesan, grated, divided
2 cups spaghetti sauce, divided
1/2 lb mozzarella, shredded divided

Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 " slices.
Mix the flour with the salt and pepper (or alternate no-salt seasoning). Dip both sides of each of the slices into the mixture.

Heat the oil in a large, non-stick skillet. Fry the zucchini in batches over medium heat until golden, turning once.

Drain on a platter covered with a paper towel. Set aside.

Combine ricotta, egg white, whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the spaghetti sauce in the bottom of a (12"x8"x2") baking pan.

Top with half the zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the layers. Sprinkle with the remaining Parmesan.

Bake for 45 minutes or until bubbly. Let stand for about 10 minutes before serving.

Yields 6 Servings.

Answer 2

1/2 pound cooked lasagna noodles, (in unsalted water)
3/4 cup mozzarella cheese, part-skim, grated
1 1/2 cup cottage cheese, fat free
1/4 cup Parmesan cheese, grated
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce, no salt added
2 tsp basil, dried
2 tsp oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper



Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the
cottage cheese. Mix well and set aside.
Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce
in the bottom of the baking dish. Add a third of the noodles in a single layer.
Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering.
Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.
Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
Makes 6 servings--Serving size: 1 piece

Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg

Answer 3

Zucchini Lasagna

Zucchini adds low-calorie bulk and flavor to this lasagna.

Ingredients:

* 1/2 pound cooked lasagna noodles (in unsalted water) 3/4 cup mozzarella cheese, part-skim, grated 1 1/2 cup cottage cheese, fat-free 1/4 cup Parmesan cheese, grated 1 1/2 cup zucchini, raw, sliced 2 1/2 cup tomato sauce, no salt added 2 tsp basil, dried 2 tsp oregano, dried 1/4 cup onion, chopped 1 clove Garlic
* 1/8 tsp black pepper

Directions:

1. Preheat oven to 350? F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
2. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Answer 4

Here.......this is the best zucchini lasagna EVER!! good luck


2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean beef, ground
1/4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

Answer 5

Pizza sauce Don’t mistake the purpose of this tomato sauce, or be fooled by it's glaring simplicity. The idea is that it not compete with the cheese and toppings. Reducing the tomato sauce deepens the tomato flavor and accentuates anything you decide with which to pair it. Ingredients 28-ounce can crushed tomatoes in puree [preferably Italian; about 3 1/2 cups] 3 tablespoons olive oil Method In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups. Season sauce with salt and cool to room temperature. Sauce keeps, covered and chilled, 5 days.

Answer 6

For my spaghetti sauce, I use a recipe that my mom got from her landlord back in 1949 who was from Italy.

4 cans tomato puree
1 can tomato paste
1 small onion, diced
5 stalks celery, diced
1 tsp oregano

If you need to take some tang out of it, use a little sugar. Let cook about 3 1/2 hours on simmer. Add meatballs & enjoy!

Answer 7

Zucchini Spaghetti Sauce

1 1/2 lbs Italian sausages, casing removed (I like the hot sausage)
2 medium green peppers, minced
1 cup onions, minced
3 cloves garlic, minced
3 medium zucchini, unpeeled shredded
2 cups tomatoes, peeled & chopped
1/2 cup jalapeno peppers, deveined,seeds removed & finely chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
cooked pasta, to serve 8 persons


Cook the sausage breaking it up so there are no lumps, cook with the onions& garlic When the meat is lichtly browned drain the pan.
Add the green peppers saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice& tabasco, simmer 15 minutes Meanwhile cooke your pasta (for an easy methos see recipe#30358).
Serve over pasta.
Sprinkle with parmesan cheese.



Zucchini Lasagna



2 large zucchini
1/4 cup flour
Salt to taste
Freshly ground black pepper to taste
Oil for frying
15 ounce container whole milk ricotta
1 egg white, plus 1 whole egg
1 teaspoon oregano
1/4 cup grated parmesan, divided
2 cups spaghetti sauce, home-made or from jar, divided
1/2 pound mozzarella, shredded and divided





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PSlice zucchini lengthwise into 1/4 inch slices. Mix flour with salt and pepper. Dip both sides of zucchini slices into mixture. In large, nonstick skillet, heat oil, and fry zucchini slices, half at a time, over medium heat, until golden brown, turning them once. Remove zucchini to platter covered with a paper towel.

In medium bowl, combine ricotta, egg white and whole egg, oregano and 3 tablespoons of parmesan. In bottom of baking pan, spread one cup of spaghetti sauce, top with half zucchini slices, then half ricotta mixture, and half mozzarella. Repeat the layers. Sprinkle lasagna with remaining parmesan.

Bake lasagna in preheated 350° oven for 45 minutes or until lasagna is bubbly. Let lasagna stand for about 10 minutes before serving.

Yield: 6 servings

Answer 8

We just buy the garden variety sauce, and use that for lasagna. It has zucchini in it.

Not what you wanted probably, but easier!

Answer 9

Jar sauce never comes into my kitchen.

Answer 10

No but you can go to Target.com.........Yes Target.com and they have a link for recipes........click on that and it will give you the option to insert what you are looking for or you can look it up