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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 5.7 g
  • Cholesterol: 46.2 mg
  • Sodium: 544.6 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.3 g

View full nutritional breakdown of Angel's Zucchini Whole Wheat Lasagna calories by ingredient
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Angel's Zucchini Whole Wheat Lasagna

Submitted by: TUPPERANGEL

Introduction

Just another lasagna recipe. This is the way we make it at our house. Sometimes when I'm feeling carefree I will actually add meat to it but it really doesn't need it! I make this up in the morning and then pop it into the oven an hour and a half before dinner. Just another lasagna recipe. This is the way we make it at our house. Sometimes when I'm feeling carefree I will actually add meat to it but it really doesn't need it! I make this up in the morning and then pop it into the oven an hour and a half before dinner.
Number of Servings: 14

Ingredients

    Healthy Harvest whole wheat lasagna, 15 noodles
    Coburn Farms Low Fat Cottage Cheese, 3 cup
    Egg, fresh, 2 large
    italian seasoning-1T or to your taste
    Zucchini, 4 cup, sliced
    Hunts Meat Spaghetti Sauce, 3 cup
    Mozzarella Cheese, part skim milk, 8 oz shredded

Directions

Combine cottage cheese, seasoning and egg. In a large casserole dish (I had to use a 9x12 and a 8x8 because I didn't have an 11x13) layer five noodles, top with a half of the cheese mixture, enough zucchini to cover, and then a third of the sauce. Repeat. Top with remaining noodles, sauce and sprinkle with mozzarella. Cover with foil. Put into refrigerator until ready to bake. Add 3/4 cup water. Bake at 350 for one hour, remove foil and check noodles for doneness by attempting to slice with a butter knife. If they do not give easily at all cover again and bake for 15 more minutes. If they are done remove foil and bake until cheese is bubbly. Serves 12.

Number of Servings: 14

Recipe submitted by SparkPeople user TUPPERANGEL.






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