Zucchini-Part 5

It's been real fun trying to figure out dishes using the never-ending zucchini. Today, I made a delicious lasagna that my husband & I scarfed down (he went and got seconds). I guess I know it's a good meal when my hubby goes back for seconds.

Zucchini/Bell Pepper Lasagna

1 zucchini
1 green bell pepper
A couple of green onions-cut, both white & green parts
4 cloves of garlic-minced
Salt & Pepper
EVOO
9 Lasagna Noodles
Spaghetti Sauce
Ricotta Cheese
1 Egg
Italian Cheese
Parsley

First off, cook your noodles. I did this for the first time ever, and the lasagna turned out better (no hard undercooked parts). Second, get out your food processor. In the food processor, slice your zucchini & bell pepper-definitely a time saver. In a large skillet with EVOO, saute all the veggies (with of course some salt & pepper). In a mixing bowl, beat the egg & add some ricotta. Now, I just sorta of added ricotta (I think I put in at least a cup to a cup & a half), I just sorta looked at the consistency until I was happy with it. Then add some Italian blend cheese-again, adding the cheese until desired consistency & amount.

In a 9x13 pan (which I sprayed w/cooking spray to prevent sticking), coat the bottom with spaghetti sauce. Add 3 noodles. Add 1/3 of the cheese mixture-spreading over the noodles. Add 1/2 of the veggie mixture. Add a little bit of sauce over the veggies. Add noodles, cheese, veggie & sauce. Add the rest of the noodles, spread the rest of the cheese mixture, & spread sauce over everything. Sprinkle some parsley over everything (only because my husband wanted lots & picked me a whole bunch). Sprinkle more cheese, giving the lasagna complete coverage. Sprinkle more parsley.

Cover the lasagna with aluminum foil and place it in the over @ 400 degrees for 15 minutes. Take foil off, and let it cook for another 15 minutes. Serve & enjoy.

*want an easy, cheap spaghetti sauce (especially if you use it frequently). I go to Sam's Club & buy a can of tomato sauce. I then open it up & dump italian seasoning until I get a good consistency or a good ratio of seasoning to sauce. I put a lid on it (one from the cannery because they're #10 cans) & stick it in the fridge & it lasts me for awhile. $3 for spaghetti sauce-easy, done.