Zucchini Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5-6 fresh Zucchini, sliced (about 2 cups)1 pkg No-boil Lasagne noodles1 jar of Bertolli Tomato-Basil Sauce2 cups low fat Ricotta Cheese1 egg1/2 c grated parmesan cheese10-12 slices of Fat Free white american cheeseSalt & Pepper to taste
Thin-Slice Zucchini like pennies . Place in Mocrowave safe bowl & microwave until partially cooked. Drain water. Add Salt & set aside.
Mix egg & Ricotta - set aside
In a 5x10" baking pan - spray bottom with no-stick Pam. Create two layers as follows: Scoop of sauce - noodles, zucchini, scoop & spread 1/2 Ricotta mixture, 1/2 American Cheese, 1/2 Parmesan cheese.
Bake in 350 oven for about 45 minutes (Zucchini should be tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JOANSOMM.
Mix egg & Ricotta - set aside
In a 5x10" baking pan - spray bottom with no-stick Pam. Create two layers as follows: Scoop of sauce - noodles, zucchini, scoop & spread 1/2 Ricotta mixture, 1/2 American Cheese, 1/2 Parmesan cheese.
Bake in 350 oven for about 45 minutes (Zucchini should be tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JOANSOMM.
Nutritional Info Amount Per Serving
- Calories: 375.5
- Total Fat: 8.9 g
- Cholesterol: 52.0 mg
- Sodium: 1,345.4 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 5.4 g
- Protein: 23.4 g
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