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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.6
  • Total Fat: 11.9 g
  • Cholesterol: 76.6 mg
  • Sodium: 325.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 17.8 g

View full nutritional breakdown of Zuchinni Lasagna Bake calories by ingredient
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Zuchinni Lasagna Bake

Submitted by: LISA3201


Number of Servings: 6

Ingredients

    2 Cups Ricotta Cheese, part skim milk
    3 Cups sliced zucchini
    (1) Can Diced Tomatoes - can use with garlic, basil flavoring - this is best
    4 Oz shredded mozzarella cheese, part skim
    .25 Cup Parmesan Cheese grated
    1 Large Egg
    1 Tbsp each of Parsley and Oregano
    2 Tbsp of dried or fresh chopped basil

Directions

Mix Ricotta, parmesan, mozzarella, basil, oregano, parsley, and egg together by hand in bowl.

Slice Zuchinni

Open Can of tomatoes and spread out 1/2 of can in bottom of a pie plate.

Layer 1/2 the Zuchinni slices on top
Layer the Ricotta on top of the Zuchinni
Layer the other 1/2 of the Zuchinni slices
Top with the rest o f the tomatoes (use all the liquid as well) Add a little more parmesan cheese if you like to the top.

Cover with foil and bake 30-40 mins at 375 degrees until cheese layer is set.

Number of Servings: 6

Recipe submitted by SparkPeople user LISA3201.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Loved it, loved it, loved it! A new favorite!
    Additional note: I have found that cutting the zucchini, salting it a bit, and microwaving it for a few minutes reduces the liquid. Just be sure to drain the liquid before putting the zucchini in your lasagna. - 8/4/09

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  • Oh my goodness! This was soooo delicious...Added a little bit more mozarella on top and browned it a little bit. Thanks! - 3/19/11

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  • I enjoyed this very much. - 9/21/10

    Was this review helpful?   yes  No