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Back to Recipe List	* Exported from MasterCook * Lasagna with Zucchini - 8 pts Recipe By : Sue Prescott Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1/2 pound hot Italian sausage -- browned and drained 2 garlic cloves -- minced 3 tablespoons fresh parsley -- chopped 2 tablespoons dried basil 1 teaspoon salt 12 ounces tomato paste 8 ounces tomato sauce -- one small can 1 cup water -- or more, if needed; see notes 6 ounces fresh spinach -- coarsely chopped or use frozen spinach Cheese Layer: 3 cups lowfat ricotta cheese 2 eggs -- slightly beaten 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup fresh parsley -- chopped 1/2 cup grated Parmesan cheese Remainder: 10 ounces no-cook lasagna noodles -- soaked in warm water for no more than 10 minutes 1 pound part skim mozzarella cheese -- in slices (best) or grated 2 ounces grated Parmesan cheese -- (1/2 cup) 5 zucchini -- sliced lengthwise in 1/8-inch slices; 4 or 5 Mix sauce ingredients together in large skillet and simmer 45 minutes (see notes). Mix ricotta, eggs, parsley, Parmesan and salt and pepper in bowl. Grease a 9x13-inch pan. Take a small amount of the sauce, thin it with some water and spread it on the bottom of the pan. Make 3 layers of each by dropping spoonfuls on the surface of the layer below and smoothing as best you can: noodles ricotta mixture zucchini mozzarella cheese meat sauce At this point you can wrap it well and put it in the freezer or put it in the refrigerator for a day or so. If you freeze it, thaw it in the refrigerator starting the day before you want to serve it. It should be at room temperature before you bake it, so take it from the refrigerator 45 minutes before you put it in the oven (whether frozen and thawed or refrigerated). Bake, covered, 30 minutes at 375F. After 30 minutes, remove the cover, sprinkle Parmesan over top and bake another 15 minutes. Let stand 15-20 minutes before serving. NOTES: When making the sauce, you want it to simmer 45 minutes to "marry" all the flavors but, if you don't add water, it'll get too thick and burn before it's simmered long enough. So add water as needed. At the end, it should be slightly more liquid than tomato paste. For just us, I line two 8x8-inch pans with foil, then assemble 2 lasagnas. I freeze one. To use, thaw overnight in the refrigerator and cook according to directions. 8 WW Points per serving Rating: 4 Course: Main Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 14 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (29.2% calories from fat); 16g Protein; 14g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 1159mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fat.

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