zucchini lasagne (vegetarian)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 lasagna noodles, uncooked (may need slightly more or less)1 large raw zucchini sliced length wise 1/4" - 3/8" thick(Zucchini can be peeled if desired.)3-4 cups spaghetti sauce 2 cups ricotta cheese (use part skim)2-3 cups grated mozarella (use part skim)1/2 cup parmesan
Cover the bottom of a 9" X 12" pan with sauce. Lay down 4 uncooked lasagne noodles, then a layer of zucchini, ricotta, and a dusting of mozzarella. Repeat process using proportionately more of the mozzarella at the top. Sprinkle with parmesan. Cover with non-stick aluminum foil and bake for 1 hour.
Serving Size: makes 12 2 inch by 4 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user EJB2801.
Serving Size: makes 12 2 inch by 4 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user EJB2801.
Nutritional Info Amount Per Serving
- Calories: 238.5
- Total Fat: 9.9 g
- Cholesterol: 26.0 mg
- Sodium: 510.6 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.5 g
- Protein: 14.8 g
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