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Date of last review
Tue November 9, 2004
1/2 c onion, chopped
2 cloves garlic, chopped
3 tbsp parsley
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
3 c canned tomatoes
3/4 c tomato paste
1 c tomato sauce
3 c mushrooms, chopped
3 medium Zucchini
8 oz Lite mozzarella, grated
8 oz lowfat ricotta cheese
3 tbsp parmesan, grated
How To Prepare:
Saute onion, garlic, parsley, and herbs in oil until onions are tender.
Add chopped tomatoes, tomato paste and sauce. Cook for 1/2 hour on medium heat, stirring often. Add the chopped mushrooms at the end. Slice zucchini lengthwise, about 8 slices each. In an 8 inch baking dish, layer ingredients beginning with a layer of sauce, then zucchini, then ricotta, more sauce, zucchini, mozzarella, sauce, etc. Top with parmesan cheese. Bake at 375 degrees for 35 minutes. Let lasagna rest 10 minutes at room temperature before slicing. This dish does not slice easily. You will do better to use a spoon to scoop it out. I served it to a vegitarian friend one evening and he returned for thirds.
Number of Servings:
Carbs per serving - include all nutritional information if known:
This take time, but is worth it.
Effort (Easy, Average, Difficult):
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