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Zucchini Lasagna 3 medium zucchini
1 1/2 cups ricotta cheese
1 package shredded provolone cheese
Spaghetti sauce made with ground meat and loose Italian sausage
3 eggs
Romano cheese
1. Slice zucchini in 1/2-inch slices. Flour and then set aside on wax paper.
2. Put sauce on bottom of pan. Place a layer of zucchini, top with ricotto and provolone cheese. Then cover with sauce and sprinkle with romano cheese.
3. Bake at 350 for 45 minutes covered. Take cover off and bake until soft to touch.
4. Beat eggs, add salt and pepper and pour over baked dish. Sprinkle with romano cheese and bake until eggs are cooked.
Angie Lombardo, 3720 Morefield Road, Hermitage
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