• Recipe of the Week 2/22

Angela's "Tweaked" Zucchini Lasagna
Ingredients
* 2 lbs. (4) Large Zucchini, scrubbed
* 1 Jar White Label, L.E. Roselli's Marinara Spaghetti Sauce
* 1 lb. Frozen Organic Cut Spinach, thawed/remove excess water
* 1 c Whole Wheat Bread Crumbs
* 2 Garlic Cloves, grated
* 2 Eggs, lightly beaten
* 8 oz. Part-Skim Ricotta Cheese
* 1/4 c Pecorino Romano Cheese, grated
* 1/4 c Parmigiano Reggiano Cheese, grated
* 8 oz. Part-Skim Mozzarella Cheese, shredded
* Small Handful Fresh Parsley, chopped
* Large Pinch Dried Oregano
* Large Pinch Dried Basil
* Fresh Ground Pepper

Directions
Preheat oven to 350°F. Slice zucchini into long slices, approximately 4 slices per zucchini and 6 1/2 inches in length. Set aside.

In a small bowl combine ricotta, eggs, parsley, spices, half of the parmigiano and picorino cheese and half of the bread crumbs. Add fresh ground pepper to taste. Set aside.

Pour marinara sauce into a small bowl and add two freshly grated cloves of garlic. Mix. Set aside.

Spray extra virgin olive oil in 8x12 glass baking dish and spread with a thin layer of marinara sauce. Sprinkle lightly with bread crumbs. Next arrange layer of zucchini vertically, covering entire base of dish (use thicker zucchini slices for this layer).

First Layer:
Spread half of the ricotta mixture onto tops of zucchini. Next create a thin layer with spinach. Next add a thin layer of marinara sauce. Next sprinkle lightly with bread crumbs. Next sprinkle with half your remaining cheeses.

Second Layer:
REPEAT. Arrange layer of zucchini. Next spread ALL remaining ricotta mixture onto tops of zucchini. Next create a thin layer with ALL remaining spinach. Next add a thin layer of ALL remaining marinara sauce. Next sprinkle with ALL remaining bread crumbs. Next sprinkle with ALL remaining cheeses. Top with fresh ground pepper to taste.

Bake for approximately 40 minutes or until top is brown. Let stand 10 minutes before cutting.

The Meal:
Divide lasagna into 6 equal slices and there you have it dinner in Sicily for the week. Mama Angela would be proud! Dessert? A SkinnyCow chocolate fudge ice cream cone! Bliss!