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2010-10-15Veggie Lasagna: Tomato Sauce, Egg, Fresh Basil Leaves, Zucchini, Home Style Shredded Mozzarella, Ricotta, Parmesan (Grated), Salt and Pepper
Veggie Lasagna featuring Sorrento® Fat Free Ricotta

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Sorrento® Fat Free Ricotta

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Veggie Lasagna

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  • 28 oz. Tomato Sauce
  • 1 Egg
  • 1/2 cup Fresh Basil Leaves, julienned
  • 4 Zucchini, thinly sliced lengthwise
  • 16 oz. Home Style Shredded Mozzarella
  • 15 oz. Sorrento® Ricotta
  • 2 tbs Parmesan (Grated)
  • Salt and Pepper, to taste


  1. Preheat broiler. Place zucchini lengths on a lightly oiled cookie sheet, and heat until browned. Cool slightly.
  2. Mix 1 egg with 15 oz of Sorrento® Ricotta Cheese
  3. To make lasagna, coat the bottom of a 9 x 13 inch baking pan with tomato sauce, cover with a layer of zucchini and basil, followed by a layer of the ricotta cheese and mozzarella.? Repeat.
  4. Top with tomato sauce, Sorrento® Mozzarella and Parmesan Cheese. Place in preheated 375 degree oven and bake until golden brown, about 30 minutes
  5. Cool slightly and cut into squares.

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