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Cook'n with Betty Crocker 
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Creamy Zucchini Lasagna |
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Serves: 2 Print this RecipePrep: 25 min Bake: 30 min Stand: 10 min There's no better accompaniment to this creamy lasagna than crusty golden slices of garlic bread. 2 uncooked lasagna noodles 1 tablespoon butter or margarine 1 medium zucchini, cut into julienne strips 2 tablespoons sliced green onions 2 cloves finely chopped garlic 1 egg, beaten 1/2 cup ricotta cheese 4 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram 1 cup spaghetti sauce 1 cup shredded mozzarella cheese (4 ounces) 1. Heat oven to 350°. Cook noodles as directed on package; drain. Rinse in cold water; drain. Cut noodles crosswise into halves. 2. Heat butter in 10-inch skillet over medium heat until melted. Cook zucchini, onions and garlic in butter about 3 minutes, stirring frequently, until zucchini is crisp-tender; drain. Mix egg, ricotta cheese, 2 tablespoons of the Parmesan cheese and the marjoram. 3. Spread 1/4 cup of the spaghetti sauce in each of 2 ungreased individual 16-ounce casseroles or au gratin dishes. Top each with 1 noodle half. Spread one-fourth of the ricotta mixture over each noodle half. Top each with one-fourth of the zucchini mixture. Sprinkle each with one-fourth of the mozzarella cheese. Continue layering with remaining noodles, ricotta mixture, spaghetti sauce and zucchini mixture. Sprinkle with remaining mozzarella cheese and remaining 2 tablespoons Parmesan cheese. 4. Cover with aluminum foil and bake 20 minutes. Uncover and bake about 10 minutes longer or until hot and bubbly. Let stand 10 minutes before serving. 1 Serving: Calories 560 (Calories from Fat 290); Fat 38g (Saturated 17g); Cholesterol 180mg; Sodium 1300mg; Carbohydrate 48g (Dietary Fiber 4g); Protein 36g % Daily Value: Vitamin A 52%; Vitamin C 24%; Calcium 82%; Iron 16% Diet Exchanges: 3 Starch, 3 Medium-Fat Meat, 1 Vegetable, 2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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