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Farmers Garden Lasagna
Lucille M. Solberg, San Carlos, CA

Ingredients
2 pounds zucchini, trimmed and cut into 1/4-inch slices
1/2 teaspoon salt
12 lasagna noodles
15 ounces ricotta cheese
1/2 cup fresh basil or 3 tablespoons dried, divided
1/2 cup grated parmesan cheese, divided
1 green pepper, chopped
1 red pepper, chopped
1 large onion
2 cloves garlic, chopped
2 ears corn, cut from cobs or 1 1/2 cups frozen corn
2 cups fresh chopped tomatoes, with juice
1/8 teaspoon pepper
Salad oil, about 5 tablespoons
Salt, to taste
1 pound (4 cups) mozzarella cheese, shredded

Instructions
On a large tray, arrange a layer of paper towels, top with single layer of zucchini and sprinkle with salt. Repeat with remaining zucchini and top with a double layer of paper towels. Place a second tray on top and weight with about 5 pounds (bag of sugar or flour) for about an hour.


Cook lasagna noodles according to package directions in salted water until firm to bite. Drain, rinse in cool water and drain again. Stir ricotta, 1 tablespoon basil, 2 tablespoons parmesan cheese and 1/8 teaspoon pepper until blended.


Heat 2 tablespoons oil, add peppers, onion and garlic. Cook, covered over low heat, stirring occasionally, about 10 minutes. Uncover and sauté until edges begin to brown, about 5 minutes. Stir in corn, remaining basil, salt and additional pepper to taste; set aside.


Squeeze as much moisture as possible from the zucchini. Heat 2 tablespoons oil in skillet and fry zucchini, turning to brown evenly. Continue adding oil and fry all zucchini.


In a 9 x 13 inch pan, spoon 1/2 cup chopped tomatoes into pan. Arrange 4 noodles in single layer; top with half the zucchini and half the corn mixture. Sprinkle with 1 cup mozzarella and 2 tablespoons parmesan.


Arrange a second layer of 4 noodles, spread with ricotta mixture. Layer remaining zucchini and sprinkle with 1 cup mozzarella. Arrange a third layer of noodles; top with remaining corn mixture and 1 1/2 cups chopped tomato. Sprinkle with remaining 2 cups mozzarella and 2 tablespoons parmesan. Bake until cheese is bubbly and edges brown. Let stand 15 minutes before cutting and serving.


Serves 10.