recipe

[Guest guest]

, I used tomake a vegetarian lasagna, which was really good. but this

one has me almost drewling on the computer. I can't wait to make it. Thanks.

Vicki Breffe

The LORD is good to those who depend on him, to those who search for him.

Lamentations 3:25, NLT

recipe

Zucchini Lasagna

Serves 4

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

INGREDIENTS:

2 tbsp olive oil

4 large zucchinis, thinly sliced lengthwise

4 large tomatoes, thinly sliced

2 Vidalia onions, very thinly sliced

2 tbsp chopped fresh basil

1 tbsp chopped fresh thyme

salt and freshly ground pepper

1 cup grated cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees.

2. Spread 1 tablespoon of the oil on the bottom of a large flameproof

gratin dish or shallow casserole. Arrange half the zucchini over the

bottom, then

add a layer of half the tomatoes and then half the onions.

3. Add half the basil and thyme and sprinkle with salt and pepper. Add

half the cheese.

4. Repeat the layers with the remaining ingredients, topping the

remaining cheese. (The dish can be made an hour or two ahead up to this

point.)

5. Bake the lasagna for about 30 minutes, or until the zucchini is

tender and the cheese is melted. Place under the broiler for the last 3

minutes of cooking.

[Guest guest]

I would substitute low sodium soy auce and use Splenda.

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 garlic cloves, minced

1/4 teaspoon ground pepper

1 1/4 pounds flank steak, cut into 1/2-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 pound broccoli (1 head), trimmed and cut

salt and pepper

Instructions:

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar,

garlic and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15

minutes. Transfer meat onto a plate and set aside marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In

two batches, cook meat until lightly browned, turning once, about 2

minutes per batch. Remove meat. Add 1/2 cup water to pan and stir to

make a thin gravy. Add to reserved marinade and whisk in cornstarch to

thicken.

In skillet, fry broccoli in 1 teaspoon oil over high heat until bright

green and crisp -- about 2-3 minutes. Add 1 cup water, cook until

broccoli is tender -- about 5-6 minutes.

Stir marinade and add to pan. Bring to a boil. Stir continually until

thickened -- less than 1 minute. Put meat back in pan and toss.

Season with salt and pepper to taste, and serve.