My Home Recipe

Ingredients:
1/2 c onion, chopped
2 cloves garlic, chopped
3 tbsp parsley
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper3 c canned tomatoes
3/4 c tomato paste
1 c tomato sauce
3 c mushrooms, chopped
3 medium Zucchini
8 oz Lite mozzarella, grated
8 oz lowfat ricotta cheese
3 tbsp parmesan, grated

How to Prepare:

1. Saute onion, garlic, parsley, and herbs in oil until onions are tender.
2. Add chopped tomatoes, tomato paste and sauce.
3. Cook for 1/2 hour on medium heat, stirring often.
4. Add the chopped mushrooms at the end.
5. Slice zucchini lengthwise, about 8 slices each.
6. In an 8 inch baking dish, layer ingredients beginning with a layer of sauce, then zucchini, then ricotta, more sauce, zucchini, mozzarella, sauce, etc.
7. Top with parmesan cheese.
8. Bake at 375 degrees for 35 minutes.
9. Let lasagna rest 10 minutes at room temperature before slicing.

Stumble it!

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