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FareShare Gazette Recipes -- April 2011 - L's


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Lasagna with Zucchini - 8 pts

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* 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
-------- ------------ --------------------------------
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
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

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:

ricotta mixture
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

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.

- - - - - - - - - - - - - - - - - - - 

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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