TLC Cooking "Lasagna à la Zucchini"

Lasagna à la Zucchini

Lasagna à la Zucchini

YIELD Makes 8 to 10 servings
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INGREDIENTS

8	(2-inch-wide) uncooked lasagna noodles
3	medium zucchini, cut into thin slices
1	can (16 ounces) Italian-style sliced stewed tomatoes, drained
1/4	pound fresh mushrooms, cut into thin slices
1	small onion, chopped
2	cloves garlic, minced
1	teaspoon dried Italian seasoning
1/4	teaspoon salt
1/8	teaspoon black pepper
1	can (6 ounces) tomato paste
1	container (16 ounces) small curd cottage cheese
6	eggs, lightly beaten
1/4	cup freshly grated Parmesan cheese
2	cups (8 ounces) shredded mozzarella cheese

PREPARATION:

Preheat oven to 350°F.
Cook lasagna noodles according to package directions until tender but still firm. Drain; set aside.
Combine zucchini, tomatoes, mushrooms, onion, garlic, Italian seasoning, salt and pepper in large skillet. Cook over medium-high heat 5 to 7 minutes or until zucchini is tender. Stir in tomato paste; remove from heat.
Combine cottage cheese, eggs and Parmesan cheese in medium bowl; stir until well blended.
Place 4 noodles on bottom of greased 13X9-inch baking dish. Pour 1/2 of egg mixture evenly over noodles. Cover egg mixture with 1/2 of tomato mixture; sprinkle with 1-1/2 cups mozzarella. Repeat layers with remaining ingredients, ending with 1/2 cup mozzarella.
Bake covered 30 minutes. Uncover; bake 10 minutes or until heated through. Let stand 10 minutes before serving.

This recipe appears in: Italian

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