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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.5
  • Total Fat: 19.6 g
  • Cholesterol: 76.1 mg
  • Sodium: 1,326.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.4 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Zucchini Lasagna

Submitted by: KYGRANDMA

Introduction

Yummy Zucchini that is great without any noodles...if you are counting carbs this ones for you! Yummy Zucchini that is great without any noodles...if you are counting carbs this ones for you!
Number of Servings: 8

Ingredients

    2 large Zucchini
    1 tbs. salt
    1 lb. ground beef
    1 1/2 tsp. ground black pepper
    1 small green bell pepper, diced
    1 onion, diced
    1 cup tomato paste
    1 (16 oz) can tomato sauce
    1/4 cup water (hot water as needed)
    2 Tbs. chopped basil
    1 Tbs. chopped oregano
    1 egg
    1 (15 oz) container low-fat ricotta cheese
    2 Tbs. Chopped parsley
    1 (16 oz) pakg. frozen chopped spinach, thawed & drained
    1 can/jar mushrooms drained
    1 lg. can of black olives drained and sliced
    8 oz shredded mozzarella cheese
    8 oz grated parmesan cheese

Directions

Pre-heat oven to 325 degrees. Grease a 9 x 13 deep dish bakking dish.

Slice the zucchini length wise into very thin slices. Sprinkle them lightly with salt and set aside to drain in a colander ir other dish.

Prepare meat sauce. Cook and stir the ground beef with the black pepper over a medium heat for 5 minutes. Add the green pepper and onion and cook until the meat is no longer pink. Stir in the tomato paste, 1/4 c. water, basil, and oregano, adding a small amount of extra hot water if needed if sauce is too thick. Bring to a boil and reduce heat and simmer for about 20 minutes, stirring frequently.

Meanwhile, stir egg ricotta snd parsley together in a bowl until well combined.

To assemble the lasagna, spread 1/2 of the meat sauce into the bottm of the prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms and olives, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread parmesan cheese evenly over the top, cover with foil.

Bake for 45 minutes. Remove foil, raise temperature to 350 degress and bake an additionsl 15 minutes. Let stand for 5 minutes be fore serving.

Serving Size: Makes a 9x13 pan with 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KYGRANDMA.






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