Mock Lasagna (Vegetarian)

Sent to us by: Shoshana Kleiman

Serves 4

Ingredients:

• 8 medium zucchini

• 16 oz ricotta or cottage cheese

• 1 small onion, chopped

• 2 eggs, beaten

• 1 tsp salt

• 1 cup shredded mozzarella cheese

• 2 Tbsp fresh basil, shredded

• 2 cloves garlic, crushed

• ½ cup green pepper

• 1 clove garlic

• 1 onion, chopped

• 2 Tbsp olive oil

• 4 cups tomato sauce

• 1 tsp oregano

• 1 tsp basil

• 1 tsp salt

• 1 cup mozzarella cheese

• Parmesan cheese to taste

1. Wash and dry the zucchini. Slice off the top and bottom. Lengthwise slice the zucchinis into thin “noodles”. Lay out on cookie racks or other permeable trays in a single layer. Let air dry for 4 hours or dry in a dehydrator on the lowest setting for one hour.
2. Combine the ingredients for the filling. Mix well and set aside.
3. Saute the pepper, garlic and onion in olive oil.
4. Add tomato sauce and spices.
5. Simmer for 10 minutes to thicken. Set aside.
6. To assemble, preheat the oven to 350°.
7. Put a layer of zucchini “noodles” on the bottom of a casserole dish.
8. Spoon ½ the filling onto the zucchini.
9. Spoon sauce over filling.
10. Repeat until all the layers are used.

Sprinkle mozzarella cheese over the top and sprinkle with Parmesan cheese.