Broken Lasagna with Zucchini Tomato Sauce

By January 2, 2012


  • 3 tbsp butter
  • 2 cups tomatoes large dice
  • ½ tsp grated lemon zest
  • Fresh ground pepper
  • ½ cup grated Parmesan cheese
  • 1 bunch chives, cut into pieces
  • 2-3 zucchini, coarsely grated
  • 12 oz lasagna noodles broken into bite size pieces

Instructions: Bring pot of water to a boil and add the pasta. Cook about 12 min. Reserve ½ c of cooking water and then drain the pasta. Heat butter in skillet. Add tomatoes and cook until slightly softened, stir in zucchini and lemon zest and cook, lightly crushing the tomatoes cooking until zucchini is crisp tender. Season with salt and pepper. In large bowl place zucchini mixture, pasta and cheese and toss. Stir in the chives and ¼ c cooking water. Season with salt and pepper. Top with cheese and remaining chives.

Abundant Harvest Organics Products found in this recipe: Zucchini