Zucchini Lasagna

This is inspired by a former co-worker in New York (thanks, Susan!). This can be vegetarian or made with meat, and can be served alone or with a side of pasta.

1 large zucchini
15 oz. ricotta cheese
1/4 cup Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 Tbsp dried parsley
1 jar spaghetti sauce
2 cups mozzarella cheese
Fresh basil (optional)
1/2 pound ground beef or turkey (optional)
1 medium onion (optional)
1 Tbsp minced garlic (optional)
1/2 pound pasta of any kind (optional)

1. Peel zucchini, if desired (I don't). Cut into long, thin strips resembling lasagna noodles.
2. In a small bowl, mix ricotta, Parmesan, basil, oregano, and parsley.
3. If you want to add meat to this dish, brown meat in a skillet with onions and garlic. Mix with spaghetti sauce.
4. Pour enough spaghetti sauce into a 9x13 inch pan to cover the bottom. Add one layer of zucchini strips on top. Add 1/3 of the ricotta mixture, then some more spaghetti sauce, then 1/2 cup of mozzarella cheese. Repeat zucchini, ricotta, sauce, and mozzarella layers two more times. Add the remaining mozzarella cheese on top and sprinkle additional Parmesan cheese over top. Fresh basil can also be added to any of the layers.
5. Bake, uncovered, in a 350 degree oven for 30 minutes or until bubbly.

Try #1 - August 2010
This was as delicious as I remembered. However, our little family of 4 easily ate almost the whole thing. To make the dish stretch a little longer (we love leftovers!) next time I will serve it over spiral pasta. It would also stretch longer if we added meat, but we're trying for more vegetarian dishes these days. :)