Oct 22, 2007
This lasagna is my all time favorite. I have always loved lasagna anyway (well ok only my Mother’s) but when I came across this recipe when I was searching for new recipes to try in Ramadan. I was not even sure how this would turn out but upon my husband and myself tasting this all I can say is we were blown away by the many flavors. This is lasagna is even better then the one my Mother always made. The fun thing about this dish is that you can add any of your favorite vegetables in it not only zucchinis. I have made it with portabellas and eggplants. I have even added all three. Also, when making this I always make two and just freeze the other one for those days when I do not have the time to cook. However, when I am in the process of baking the frozen one I do cook for an hour but half way in between I make a mixture of butter, garlic, and Italian seasoning. I then pour this all over the top of the lasagna. This gives it a nice refreshing taste and I promise no one will ever even know you were not slaving in the kitchen all day.
1 lb (16 oz) package of non cook lasagna noodles
1 pound (16 oz) ground beef, turkey, or lamb
1 onion, chopped
salt and pepper to taste
2 tablespoons of Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
1 (16 oz) jar of pasta sauce (your choice)
1 1/2 cups mozzarella cheese, shredded
2 medium zucchinis, sliced
1.In a 9 inch skillet, brown the ground meat over medium heat. Add onion, salt, pepper, and Italian seasoning. Cook, drain, and set aside.
2.In a large bowl, mix together ricotta cheese, Romano cheese, sauce and the seasoned ground meat. Mix until well blended.
3.Meanwhile, preheat oven to 375 degrees F.
4.Add a thin layer of sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining sauce, add the remaining 1/2 cup mozzarella cheese.
5.Bake in a preheated oven for one hour. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Yields: 8 servings