Entrees › Zucchini Lasagna

• 3 zucchini, peeled and sliced long ways (about ¼" thick)
• 2 cups of flour (corn starch for gluten-free dish)
• ½ tsp salt
• ½ tsp pepper
• ½-⅓ cup Romano cheese
• 1 lb ricotta cheese
• 2 tbsp parsley, chopped
• 2 cups marinara sauce (ingredients below or use your favorite marinara sauce)
• 2 cups shredded whole mozzarella
• 2 cups canola oil for frying
• 4 eggs

For the Marinara Sauce

• 2 16-oz cans of plum tomatoes (San Manzano) blended or 12 dozen fresh tomatoes
• canola oil to coat stock pot
• onions, chopped
• salt
• pepper
• fresh basil

Prepare the Marinara Sauce (optional - you may also just use your favorite brand)

1. Heat canola and saute onion. Add freshly crushed tomatoes or canned, simmer 40 minutes
2. Add salt, pepper & fresh basil

Fry the Zucchini

1. Heat oil on high heat in frying pan. Beat 3 eggs and add ¼ cup Romano cheese, ¼ tsp each of salt and pepper
2. Dust Zucchini in flour or corn starch, dredge in egg mixture. Fry zucchini in small batches 60 seconds each side per slice, placing on paper towel to remove grease

Make Filling and Layer the Lasagna

1. Heat oven to 375°
2. Mix ricotta cheese, rest of romano cheese, 1 egg, rest of salt and pepper and parsley in a large bowl. Layer baking dish with fried zucchini slices, cheese mixture, marinara sauce, and sprinkling of mozzarella cheese. Repeat layering to top of dish, topping with a generous amount of Mozzarella cheese.
3. Bake in oven for 25 minutes