Muirhead Zucchini Lasagna |
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1 jar (16 oz.) Muirhead Ed's Tomato Sauce 2 medium zucchini, sliced lengthwise into ¼" thick slices 15 oz. ricotta cheese (regular or skim) 2 large eggs 2 tbsp chopped fresh parsley (or 1 tbsp dry parsley) ¼ cup Parmesan cheese 8 oz. mozzarella cheese (regular or skim), grated |
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| Preheat oven to 375° F. Grease a 13x9x2-inch pan. Spread ¼ cup of Muirhead Ed's Tomato Sauce in bottom of the pan. Mix together ricotta, eggs, chopped parsley, and Parmesan cheese. Alternate layers of zucchini, cheese mix, and Muirhead Ed's Tomato Sauce ending with Muirhead Ed's Tomato Sauce. Top with mozzarella cheese. Bake for 45 minutes or until bubbly and cheese is golden. Serves 6. | ||
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