Enjoy a (healthy) taste of Italy with a delicious pan of zucchini lasagna.


By JULIE BRINKLEY


If you love a good slice of lasagna, but could do without the cards, this recipe for zucchini lasagna is for you.


Click here to watch a video of how to make this dish, and don’t forget to tune in to my weekly cooking show at 11 a.m. every Wednesday on the Beneath the Surface News Facebook page.

WHAT’S IN IT


¾ cup marinara


1.5 cups zucchini


1 egg


⅔ cup part skim or reduced fat mozzarella

1 cup part skim or low fat ricotta


1 tsp Italian seasoning


4 tbsp. grated parmesan

HOW TO MAKE IT


Preheat oven to 400; slice zucchini using a mandolin or peeler.


Mix 2 tbsp. parmesan, ricotta, Italian seasoning and egg and pour some marinara into bottom of pan.


Roll zucchini with ricotta mixture and line up in a baking dish.


Cover with shredded mozzarella and remaining parmesan.


Cook for 30 minutes or until toasted brown and zucchini is tender.