Thursday, October 13, 2011

Zucchini lasagne Bake

Fall food series...
5 cloves of garlic
½ cup chopped onion
Olive oil
½ cup milk
Two zucchini half peeled and thinly sliced.
5 oz of fresh spinach
½ cup flour
2 cups of dried bread crumbs (season with salt and pepper)
2 egg
22 oz jar of tomato sauce of your choice. (I prefer Classico)
(2) ½ cup mozzarella cheese
1 cup of mozzarella cheese
1 box lasagna pasta

What to do…

Start boiling water to cook the pasta.  In a sauce pan heat 2 tablespoons of oil. Add two tablespoons of flour and continue to wisk until you for a blond rouge about 3 to 4 minutes. Wisk in the ½ cup of milk and allow to slightly thicken, about 2 to 3 minutes, season with salt and pepper and garlic powder.  Add ½ cup Mozzarella cheese and stir until combined. Set aside

In a large sauté pan heat two tablespoons of oil and add the ½ cup chopped onion. Sauté for 5 to 8 minutes until then begin to be translucent. Add the spinach one handful at a time and cook down. Once all the spinach is combined add the chopped garlic and sauté for an additional 3 to 4 minutes. Combine with the cheesy mixture and set aside.

Thinly slice both your zucchini. Take about half and fry them in a sauté pan. first make an egg wash using two whisked eggs. Coat with seasoned dried bread crumbs and fry each one for about 30 seconds on each side. Place on a plate covered with  a paper towel. Set aside when done.

Lightly coat bottom layer of lasagne dish with pasta sauce. Layer with Lasagne noodles. Layer with a light coat of pasta sauce, then fresh (non fried) zucchini and sprinkle with 1/2 cup Mozzarella cheese. Layer with Lasagne noodles. Layer with the spinach cheesy mixture and spread evenly to cover noodles. Layer with more lasgne noodles, lightly coat with pasta sauce and then layer with fried zucchini. Spread them out evenly so the entire layer is covered.. Sprinkle with your remaining mozzarella cheese.

Bake in oven for 40 minutes at 350.
weight watchers vegetarian lasagna recipe

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