You can see a pic of this lasagna here: http://buttoni.wordpress.com/2011/0...cchini-lasagna/

As with most lasagnas, the process can be a bit drawn out, but the final product is worth the effort. I was making a triple batch of my regular spaghetti sauce last night to put in the freezer and decided to make my zucchini lasagna while I had that huge pot full of sauce staring at me. I had 3 zucchini in the fridge I needed to use up so I began constructing the lasagna late last night for popping into the freezer as well. But changed my mind and cooked it tonight for my husband when he got home from a trip to Dallas. This is OK for Induction provided you leave out the red wine.

INGREDIENTS:

4 c. my Spaghetti Sauce with the addition of 4 large mushrooms (sliced) and 1 c. peeled cubed (1″) eggplant cooked into it: http://buttoni.wordpress.com/2009/0...paghetti-sauce/

21 oz. zucchini squash, sliced laterally thin slices

¼ dry red wine, stirred into the sauce (omit wine if still in Induction)

4 oz. cream cheese (or ricotta if you prefer)

1½ mozzarella cheese, shredded

1 c. Parmesan cheese, grated

1 T. olive oil

DIRECTIONS: Make up the spaghetti sauce per recipe instructions, adding the 4 sliced mushrooms and 1 c. cubed eggplant. Bring a large pot of water to a boil and drop sliced zucchini in the water for 2 minutes only. Remove, drain and run cold water over the zucchini “lasagna noodles” until they are cool enough to handle. Preheat oven to 350º. Oil a glass lasagne dish with the olive oil and lay a layer of zucchini on the bottom of the pan. I like to use up the not-so-pretty slices on the bottom. Top with ½ cup of sauce dotted and spread over it. Then dot with 2 oz. of the cream/ricotta cheese, ¼ c. mozzarella and ¼ c. Parmesan. Repeat 3 more times, ending with a sauce/cheese layer. Cover with foil and bake in 350º oven for 30 minutes. Remove foil and gently tilt pan a bit by sink and spoon of any excess water that has bled out from the zucchini. Pop back into oven uncovered for another 30-40 minutes. Serve with a nice green salad or green veggie of your choice.

NUTRITIONAL INFO: Makes 6 servings, each contains:

418.5 calories
28.7 g fat
14.33 g carbs, 3.7 g fiber, 10.63 NET CARBS
25.6 g protein
6.2 g alcohol (if used)
50% phosphorous, 413 mg potassium, 26% RDA Vitamin A, 10% B6, 50% B12, 35% calcium, 21% copper, 29% riboflavin, 24% zinc, 17% selenium, 464 mg sodium

That looks so good. I love your blog. Looks awesome on an iPad.

Why thank you, Pheelyx. I'm glad you're enjoying the recipes. I don't know anyone with an iPad, so I'll just have to take your word on that.