Hi there you all– I’m loving this zucchini lasagna because it’s a little lighter than my heavy duty standard, filled with sausage and all that spicy tomato. I think this must be the summer version of lasagna– just in time for when all those zucchini start ripening in your side yard.
And it’s easy with no bake noodles, a sauce you just whiz up in the blender and grated zucchini that you don’t have to cook ahead. You pretty much just throw it together– and make a salad while it’s in the oven– summer dinner!
P.S. I know it’s not summer yet. But all the teachers at school (that’s me) are anticipating summer break around the corner (and the kids are too!). I guess it’s just on my mind!
EASY ZUCCHINI LASAGNA
1/4 cup parmesan romano, grated
2 tab. bread crumbs
1/4 pine nuts
15 oz. ricotta cheese
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