Zucchini Lasagna

2 large zucchini

1/4 c. flour

salt and black pepper to taste

oil for frying

16 oz. ricotta cheese

1 egg white plus one whole egg

1 tsp. oregano

1/4 cup grated parmesan cheese

2 c. spaghetti sauce

8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees. Slice zucchini lengthwise into 1/4″ slices.

Mix flour with salt and pepper. Dip both sides of each slice into flour mixture.

Heal oil in a large skillet. Fry the zucchini in batches over medium heat until golden. Drain and blot with paper towel.

Combine ricotta, egg white, whole egg, oregano and 1/2 of Parmesan cheese in a small bowl. Spread half of spaghetti sauce in the bottom of baking pan. Top with half of the zucchini slices, half the ricotta mixture and half the cheese mixture. Repeat the layers. Sprinkle with remaining parmesan.

Bake for 45 minutes or until bubbly. Let stand for 10 minutes and serve.