Zuchinni Lasagna Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Cups Ricotta Cheese, part skim milk3 Cups sliced zucchini(1) Can Diced Tomatoes - can use with garlic, basil flavoring - this is best4 Oz shredded mozzarella cheese, part skim.25 Cup Parmesan Cheese grated1 Large Egg1 Tbsp each of Parsley and Oregano2 Tbsp of dried or fresh chopped basil
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.
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.
Nutritional Info 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
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