Zucchini Lasagna

• 2 tsp. vegetable oil
• 1/2 c. chopped onions
• 1 tsp. chopped garlic
• 1 1/2 c. tomato puree
• 1/4 tsp. white pepper
• 1 tsp. salt
• pinch of oregano
• 20 oz. lasagna pasta
• 2 1/2 lb. sliced zucchini (sliced lengthwise)
• 1 1/4 c. Ricotta cheese
• 1 1/4 c. Bechamel sauce
• 1/2 c. grated Mozzarella
• 1/4 c. Parmesan cheese, grated
• 1/4 c. unsalted butter

1. Saute onions, garlic,
2. tomato puree, white pepper, salt and oregano in oil for
3. 20
4. minutes;
5. set aside.
6. Cook lasagne noodles and
7. lay out
8. on
9. a
10. clean,
11. lint-free
12. cloth.
13. Slice zucchini lengthwise and blanch
14. in
15. boiling salted water for 3 minutes. Assemble as follows:
16. In
17. a
18. buttered
19. roasting pan, layer noodles; then spread layer of Ricotta with spatula.
20. Add zucchini slices and spread
21. with
22. tomato
23. sauce
24. until totally covered. Sprinkle with
25. grated Mozzarella and Parmesan cheeses.
26. Repeat the process
27. and
28. cover with light Bechamel sauce, the grated cheeses and
29. melted butter.
30. Bake in preheated oven at 375u0b0 for 40 minutes or
31. until
32. golden
33. brown
34. on top.
35. Let lasagna sit for approximately 30 minutes before serving.

vegetable oil, onions, garlic, tomato puree, white pepper, salt, oregano, lasagna pasta, zucchini, ricotta cheese, bechamel sauce, mozzarella, parmesan cheese, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374437 (may not work)