On a safety note, if you use a Mandolin to slice your zucchini PLEASE use the guard and be careful. We don't want to add any sliced fingers to the recipe
2 largezucchini, sliced length wise 1/8 to 3/16 in. thick
to tasteblack pepper
1/4 cvegetable oil
16 ozricotta cheese
1 cmozzarella cheese, shreded
1/2 cparmigiano-reggiano, grated
3 Tbspparsley flakes
3 tspsweet basil, dried
2 tsporegano, dried
1 tspgranulated garlic
2 qtof your favorite pasta sauce
How to Make Zucchini Lasagna
- The Filling:
In a large bowl, mix well with a large spoon all three cheeses, parsley, basil, oregano, garlic, salt & pepper, and 3 eggs. Set aside.
- Preparing & Frying The Zucchini:
In a large frying pan heat vegetable oil. Ina shallow bowl mix the rest of the eggs (2) and milk. Whisk them together. Dredge the zucchini slices into the flour and then dip in the egg & milk. Place the coated zucchini slices into the medium hot frying pan. let fry for about a minute or less and then flip and do the same to the other side. When it's done remove to paper towel or parchment paper to let cool. continue until all the zucchini is done.
In a foil, half steam table pan put a thin layer of sauce, on top of that place a layer of the prepared zucchini slices to completely cover the sauce. On top of the zucchini spread a layer of the cheese filling, then coat with another layer of sauce. Repeat this sequence to make 3 or 4 layers. On the top layer of sauce sprinkle some grated parmigiano cheese. Cover with foil lid and freeze or bake.
Bake at 350 deg. for about 45 min. to 1 hr. if fresh, or about 1 1/2 hrs. if frozen. Check for done about 3/4 of the way through baking time. When it's hot and bubbly it's done. Remove the foil cover and let bake for about 5 or 10 min. more.
Let it stand for about 15 or 20 min. before cutting into squares and serving.