This layered zucchini lasagna laced with fresh basil proves that the veggie version can be as good as (or better than) its meatier counterparts.
1 tablespoon olive oil
1 large onion, chopped
1 can (28 ounce size) crushed tomatoes in thick puree
2 cloves garlic, minced
10 basil leaves
1 teaspoon dried oregano leaves
2 small zucchini, halved lengthwise and sliced thin crosswise
1 cup chopped red bell pepper
2 tablespoons grated Romano cheese
12 ounces lasagna pasta, cooked and drained
1 1/4 cup ricotta cheese
1/2 cup shredded mozzarella cheese
Heat oven to 375 degrees F.
In a skillet, heat oil. Add onion and cook for 4 minutes or until softened. Add the tomatoes and next 5 ingredients. Bring to a simmer and cook uncovered for 8 minutes. Remove the skillet from the heat and stir in Romano cheese.
To assemble, spread three-fourths of the tomato sauce over the bottom of baking dish. Place noodles crosswise on sauce. Spread with one-third of the ricotta cheese. Repeat layers. Top with remaining noodles, cover with sauce and sprinkle with mozzarella.
Cover dish with foil. Bake for 60 minutes or until hot and bubbly. Let stand 15 minutes.
dolce
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