Spinach and Zucchini Lasagna

Name: Spinach and Zucchini Lasagna Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 12
Ingredients: 10 lasagna noodles; 1 lb. low-fat ricotta cheese; 1 12.3 oz. package light silken tofu; 1/2 c. shredded carrots; 1 1/2 c. fresh spinach chopped; 2 T. fresh basil chopped; 1 egg; 1 jar pasta sauce; 1 lb. shredded low-fat mozzarella cheese; 1 zucchini thinly sliced

Minutes to Prepare: 15
Minutes to Cook: 70

Number of Servings: 12

Ingredients

10 lasagna noodles1 lb. low-fat ricotta cheese1 12.3 oz. package light silken tofu1/2 c. shredded carrots1 1/2 c. fresh spinach, chopped2 T. fresh basil, chopped1 egg1 jar pasta sauce1 lb. shredded low-fat mozzarella cheese1 zucchini, thinly sliced

Directions

Preheat the oven to 350 degrees (375 if you're using a glass baking dish). Cook the pasta in a big pot of boiling water for about 6 minutes or until just softened. Mix together the ricotta, tofu, carrots, spinach, basil and egg in a big bowl. Drain the noodles and rinse in cold water. Coat the bottom of a 13x7 inch baking dish with sauce, then put down a layer of overlapping noddles (I use 3-4). Then layer on the ricotta mixture, mozzarella cheese, and top zucchini. Repeat the layering until you run out of noodles. Then top with whatever is left over and some cheese. Bake for 60 minutes and let sit for 10 before serving.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user MAYNARDBEAN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 286.1
Total Fat: 14.9 g
Cholesterol: 51.4 mg
Sodium: 516.8 mg
Total Carbs: 24.7 g
Dietary Fiber: 2.6 g
Protein: 19.0 g

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