One of my favorites from Food TV is Sara Moulton. Unfortunately, I don't have cable, and I don't think she's any longer on that network. Her new show, Sara's Weeknight Meals, however, is on PBS and I love watching it whenever I can. (Oh, and I'm at all not jealous that Anna got to meet her in person!!!) A few episodes ago she made lasagna using wonton wrappers instead of lasagna noodles: what an awesome idea!
I still had some wonton wrappers in my refrigerator left over from making Fried Vegetable Wontons with Red Pepper Salad and decided to put them to use. Plus, after a four hour dentist appointment yesterday I needed some comfort: and food brings comfort!
There are no exact measurements: everything depends on how many people you are feeding, whether or not you want leftovers (of course I do!) and how much of each ingredient you have.
1 tablespoon olive oil
3 zucchinis, cut lengthwise and thinly sliced into moon shapes
salt & pepper
about 2 cups spaghetti sauce (or tomato sauce)
about 2 cups ricotta
a few dashes of red pepper flakes, dried thyme, and oregano (or use any other herbs you like)
about 1.5 cups shredded Mozzarella cheese
1. Preheat the oven to 375.
2. Heat oil in a pan. Add zucchini and cook for about 7 minutes until the doneness you desire. Season with salt and pepper.
3. Add an egg and spices to ricotta and mix until well blended.
4. Pour a bit of tomato sauce or spaghetti sauce to cover the bottom of your baking dish. I used 8x8 Pyrex to form 4 little lasagnas. If you are making individual lasagnas, make 4 "piles" alternating ricotta mixture, zucchini, tomato sauce and mozzarella cheese. Repeat until you use up all of the ingredients. If you are making one big lasagna, do the same, but you can overlap your wonton wrappers.
5. I let the mozzarella cheese be the final layer. Bake for about 30 minutes.
6. Make sure to let your lasagna stand for about 10 minutes before cutting into it. As you can see, my 4 mini lasagnas blended into a big one.