Zucchini Lasagna with Pepper Vodka Cream Sauce2012-10-20
- Servings : 6
- Prep Time : 10m
- Cook Time : 1:5 h
- Ready In : 1:25 h
Pepper-flavored vodka cream sauce is paired with zucchini, ricotta, and mozzarella cheese and baked to ooey-gooey perfection.
Look for fresh mozzarella and ricotta cheese that is low in sodium. The mozzarella that we used in this recipe has 40 mg of sodium in a 1-ounce serving, and the ricotta has 75 mg in 1/4 cup.
- 1 quart canned no-salt added tomatoes with juice, crushed
- 1 small white onion, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup pepper-pepper flavored vodka
- 1/2 cup light cream
- 4 sheets no-boil lasagna noodles (about 3 ounces)
- 8 ounces fresh mozzarella cheese, sliced thinly
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups part skim ricotta cheese
- 1 egg, beaten
- 2 cups frozen zucchini, thawed
Preheat oven to 425°F.
In a medium sauce pan, saute onions and garlic in olive oil for 2-3 minutes. Pour tomatoes and vodka into pan. Bring to a boil and simmer for 15 minutes, stirring occasionally. Add cream and simmer on low heat for an additional 5 minutes, stirring constantly. Remove from heat and set aside.
Squeeze excess water from thawed zucchini. Add oregano and basil to zucchini and stir to coat. In a separate bowl, combine ricotta cheese and egg.
Place a layer of zucchini on the bottom of a deep 9x9 baking dish. Pour 1/3 of vodka sauce over the zucchini. Cover with a thin layer of mozzarella cheese. Place two lasagna noodles on top of cheese. Spread 1/2 of the ricotta and egg mixture over the noodles.
Add another layer of zucchini and sauce. Place noodles on top of the sauce. Spread the rest of the ricotta mixture on top of the noodles. Pour the remaining sauce over the top of the noodles. Spread remaining mozzarella cheese on top.
Cover with tin foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Let the lasagna rest for approximately 10 minutes before serving.
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This information is per serving.
Total Fat19 g
Saturated Fat10.2 g