zucchini lasagne (vegetarian)

8 lasagna noodles, uncooked (may need slightly more or less)
1 large raw zucchini sliced length wise 1/4" - 3/8" thick
(Zucchini can be peeled if desired.)
3-4 cups spaghetti sauce
2 cups ricotta cheese (use part skim)
2-3 cups grated mozarella (use part skim)
1/2 cup parmesan

The moisture in the zucchini softens the pasta without having to pre-boil. To make the pasta fit the pan you may need to snap off a few corners...or wet the corner and cut with kitchen shears. The zucchini adds fiber and vitamins and replaces some of the cheese or meat that would normally be used. When abounding in zucchini, make up several batches to freeze. Frozen lasagnes take about 2 hours to bake - a nice way to warm your kitchen on a winter day or to multi-task your oven when baking.

Cover the bottom of a 9" X 12" pan with sauce. Lay down 4 uncooked lasagne noodles, then a layer of zucchini, ricotta, and a dusting of mozzarella. Repeat process using proportionately more of the mozzarella at the top. Sprinkle with parmesan. Cover with non-stick aluminum foil and bake for 1 hour.

Serving Size: makes 12 2 inch by 4 inch pieces

Number of Servings: 12

Recipe submitted by SparkPeople user EJB2801.