Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 Medium Zucchini sliced the length of the zucchini2 jars of pasta sauce2 pounds of lean ground beef30 ounces of ricotta cheese part skim1/2 cup of romano cheese grated1 egg
Slice zucchini across the length of the zucchini and lay out on paper towels, lightly salt to help draw some of the moisture out of the zucchini. Let sit for 10 minutes. While the zucchini is drying brown the beef in pan and then add pasta sauce. Mix together the egg, ricotta and romano cheese then set aside. After 10 minutes pat the moisture off the top of the zucchini. To avoid too much moisture in the lasagna it is recommended to grill the zucchini before layering the lasagna. Using a 9x13 pan and a 8x8 square pan, begin layering the lasagna. Layer meat sauce, zucchini strip, ricotta mixture then mozzarella. Repeat these steps until both pans are full and you have run out of ingredients. Preheat oven to 350 degrees. Place pans in oven and bake for 40-45 mins
Serving Size: Makes 15 3"x3" squares
Number of Servings: 15
Recipe submitted by SparkPeople user ALEXISMITCHELL.
Serving Size: Makes 15 3"x3" squares
Number of Servings: 15
Recipe submitted by SparkPeople user ALEXISMITCHELL.
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 16.3 g
- Cholesterol: 92.1 mg
- Sodium: 548.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.5 g
- Protein: 29.7 g
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