Zucchini Lasagne

• 2 large zucchini
• 1/4 c. white or whole wheat pastry flour
• salt (if desired) to taste
• freshly ground black pepper to taste
• oil for frying (use as little as possible)
• 1 (15 oz.) container part-skim Ricotta (I use no fat cottage cheese)
• 1 egg white, plus 1 whole egg
• 1 tsp. oregano
• 1/4 c. grated Parmesan, divided
• 2 c. spaghetti sauce (homemade or from a jar), divided
• 1/2 lb. part-skim Mozzarella, shredded (divided; I use low-fat version)

1. Slice the zucchini lengthwise into 1/4-inch slices.
2. Mix the flour with the salt and pepper (or alternate no salt seasoning) and dip both sides of zucchini slices into the mixture.
3. In a large nonstick skillet, heat the oil and fry the zucchini slices, half at a time, over medium heat until they are golden, turning them once. Remove the zucchini to a platter covered with a paper towel.
4. In a medium bowl, combine the Ricotta, egg white and whole egg, oregano and 3 tablespoons of the Parmesan.
5. In the bottom of a baking pan, approximately 12 x 8 x 2-inches, spread 1 cup of the spaghetti sauce, top with half the zucchini slices, then half the Ricotta mixture and half the Mozzarella.
6. Repeat the layers.
7. Sprinkle lasagne with the remaining Parmesan.
8. Bake the lasagne in a preheated 350u0b0 oven for 45 minutes or until lasagne is bubbly.
9. Let the lasagne stand for about 10 minutes before serving.
10. Makes 6 servings.

zucchini, white, salt, freshly ground black pepper, oil, ricotta, egg, oregano, parmesan, spaghetti sauce, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065522 (may not work)