| | Directions | | Preheat broiler. Place zucchini lengths on a lightly oiled cookie sheet, and heat until browned. Cool slightly. Mix 1 egg with 15 oz of Ricotta cheese. To make lasagna, coat the bottom of a 9x14 inch baking pan with tomato sauce, cover with a layer of zucchini and basil, followed by a layer of ricotta and mozzarella. Repeat. Top with tomato sauce, mozzarella, and Parmesan cheese. Place in preheated 375 degree oven and bake until golden brown, about 30 minutes. Cool slightly and cut into squares. |
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| Ingredients | | - |  | 1 jar tomato sauce (28 ounce jar) |
| - | | 1 egg |
| - | | 1/2 cup fresh basil leaves (julienned) |
| - | | 4 zucchini thinly sliced lengthwise |
| - | | 1 block mozzarella cheese (16 ounce block) |
| - | | 1 package Ricotta cheese (32 ounce pkg) |
| - | | 2 tablespoons Parmesan cheese |
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