Page 48 - 2019TOHCookbook

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DERENZO PENA | NORTHPORT, NY | SERVES 8
This recipe is one of our long-time comfy and healthy favorites!
INGREDIENTS
1 1⁄2 lb. zucchini, finely diced
1⁄2 lb. fresh mushrooms (baby bella are nice)
1 large white onion, finely chopped 3 garlic cloves, minced
1 tbsp. olive oil
1 can (28 oz.) crushed tomatoes
6 tbsp. curly fresh parsley, minced 2 tbsp. sugar
1⁄2 tbsp. sea salt, divided
INSTRUCTIONS
1. Preheat oven to 350˚ F.
2. Finely dice 1⁄2 cup of zucchini, set aside.
1⁄4 tsp. black pepper, divided
3 eggs
2 cups (8 oz) part-skim mozzarella, shredded
1 1⁄2 cups reduced-fat ricotta cheese
1 package (8 oz) reduced-fat cream cheese
1⁄2 cup Parmesan cheese, grated
1⁄4 tsp. onion powder
9 lasagna noodles, cooked (al dente), rinsed, drained
Shredded Parmesan cheese
3. Slice the remaining zucchini into medium thin medallions.
4. In a large saucepan, heat the oil over medium high heat and sauté the zucchini, mushrooms, garlic, and onion until tender.
5. Stir in the tomatoes, half of the parsley, sugar, half of the salt and half of the pepper, stir and bring to a boil.
6. Reduce heat and simmer, uncovered for 12-15 minutes.
7. In a large bowl, combine the eggs, cheeses, and remaining pepper.
8. Coat the bottom of a 13 x 9 baking dish with olive oil cooking spray and layer in one cup of the tomato sauce.
9. Layer into dish three lasagna noodles, then add a layer of half of the cheese/veggie mix, then a third of the remaining sauce, and repeat the layers.
10. Top with noodles and sauce. Cover with aluminum foil and bake for 35 minutes.
11. Uncover and add diced zucchini and Parmesan cheese on top. Bake for additional 10-15 minutes.
12. Remove from oven and let cool for 15 minutes before cutting and serving. Enjoy!
CHEF TOMASSO’S MUSHROOM ZUCCHINI LASAGNA