So, my big challenge for the week was trying to figure out something to do with the giant zucchinis in the fridge. I also wanted to use ingredients that we had on hand…the result was quite delicious.

Ingredients:
3 large zucchinis sliced thin the long way (or 1 jumbo!)
1 T. olive oil
1 T. Butter
1 large onion diced
2-4 cloves garlic minced
1-2 T. fresh parsley
10 oz. roasted red pepper, diced
1 c. yogurt cheese* (or ricotta)
2 eggs
1 c. bread crumbs
2 c. mozzarella  cheese
1 c. parmesan cheese
salt and pepper
1 recipe pasta sauce* (or 1 jar store bought)

Slice zucchini and sprinkle with a pinch of salt. Leave rest while you prepare the other ingredients:

In a large saute pan heat olive oil and butter over medium heat, add onion and cook until soft. Turn off heat and add garlic, red pepper, and parsley:

In a large bowl mix together the yogurt cheese, 1/2 of the mozzarella, 1/2 of the parmesan, eggs, red pepper mixture, and a pinch of salt and pepper.

Assemble in a 9×13 cake pan. Start by spreading 1/4 of the pasta sauce an the bottom of the pan, sprinkle 1/4 of the bread crumbs, cover with 1/3 of the zucchini slices and 1/2  of the red pepper cheese filling. Repeat (sauce, bread crumbs, zucchini, red pepper mixture, sauce, bread crumbs, zucchini). Cover with the remaining sauce and bread crumbs, and the remaining mozzarella and parmesan cheeses. I then added some fresh basil and oregano and another pinch of salt and pepper to the very top. Bake at 350 covered for 20 min., uncover and bake for an additional 10 min. (or until cheese starts to brown). Let stand for 10-15 min. to set.I baked this one on the grill, because I hate turning on the oven in the summer. Just make sure you don’t have the flame directly under the lasagna.

*Yogurt CheesePour plain yogurt into a colander lined with 2 layers of cheese cloth and let drain into a bowl for 2-6 hour (or overnight). The result is a nice thick cheese like yogurt. Use in place of cream cheese or ricotta.

*Simple pasta sauce

Ingredients:
1 T. olive oil
1/2 onion
1-2 cloves garlic
1 can diced tomatoes 14 oz. with some of the liquid drained (or 2 whole peeled and diced)
2 T. fresh herbs (here I used basil, oregano, and thyme)
Pinch of salt, pepper, and sugar

Saute onion in olive oil over medium heat until soft. Add remaining ingredients and simmer stirring and squashing tomato chunks with back of wooden spoon for about 10 minutes until slightly thickened.