Zucchini lasagna with zucchini "ricotta" from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (page 267) by Jeanine Donofrio

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on January 30, 2019

    We liked this one quite a bit. I did make two changes to the recipe which I don't think materially altered the outcome: first, instead of plain diced tomatoes I make a quick sauce from doctored up crushed tomatoes, and 2nd, I did add an extra layer of everything. The 'ricotta' would have been too thick with just 2 layers. This was a nice alternative for those that cannot tolerate dairy. Much lighter than regular lasagna.

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