Lasagna Stuffed Baked Zucchini

Still trying to use up the mountain
of fresh zucchini from the garden,
I stuffed one with some left over
lasagna that was in the refrigerator.
Simply cut the lasagna up and added
some ricotta cheese for a stuffing.
Baked it uncovered in a cup of water
for about 1 hour, came out fantastic!

Ingredients:
1 large zucchini
4 cups leftover lasagna
2 cups ricotta cheese
sprinkle of dry bread crumbs
1 cup water

Directions:
In a mixing bowl combine lasagna
and ricotta cheese, mix well.
Preheat oven to 350 degrees F.
Wash zucchini and cut ends off.
Split down the center lengthwise,
remove seeds to make ready for stuffing.
Stuff with lasagna and cheese mixture.
Place in a glass baking dish and
sprinkle Italian dry bread crumbs on top.
Pour water in bottom of dish and bake.
For about 1 hour until cooked through.