Vegetarian Spinach and Zucchini Lasagna
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tsp EVOO1 Tbs fresh basil, chopped1 Tbs Parsley flakes2 Cups Ricotta Cheese2 lb Zucchini diced1 box frozen spinach, thawed and drained1/2 Cup grated parmigiano cheese1-28 oz can Organic Diced tomatoes in sauce (drained, not rinsed)1 box no-bake lasagna noodles2c shredded mozzarella cheese
Preheat your oven to 350 degrees.
Dice Zucchini and add to frying pan with EVOO, sautee for 3-4 minutes or until zucchini starts to get tender.
Drain any leftover oil from zucchini (or pat zucchini dry with paper towels) and set aside.
Combine 2 cups ricotta cheese, 1/2 cup grated parmigiano, 1~28oz drained organic diced tomatoes, frozen spinach, 1 tbs chopped fresh basil and 1 tbs parsley flakes.
Layer no bake noodles, ricotta mixture then shredded mozzarella. Repeat in this order until you bet to the top with the mozzarella ending on the top.
Cover with tin foil and bake at 350 for 50 minutes. Let stand for 5 minutes and serve!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Dice Zucchini and add to frying pan with EVOO, sautee for 3-4 minutes or until zucchini starts to get tender.
Drain any leftover oil from zucchini (or pat zucchini dry with paper towels) and set aside.
Combine 2 cups ricotta cheese, 1/2 cup grated parmigiano, 1~28oz drained organic diced tomatoes, frozen spinach, 1 tbs chopped fresh basil and 1 tbs parsley flakes.
Layer no bake noodles, ricotta mixture then shredded mozzarella. Repeat in this order until you bet to the top with the mozzarella ending on the top.
Cover with tin foil and bake at 350 for 50 minutes. Let stand for 5 minutes and serve!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 17.6 g
- Cholesterol: 56.9 mg
- Sodium: 641.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.7 g
- Protein: 25.1 g
Member Reviews