Vegetarian Pasta-Free Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 Tbsp olive oil1 16 oz ricotta cheese1 bag of shredded mozzarella cheese1 jar pasta sauce1 Zucchini, sliced lengthwise1/2 pound mushrooms, sliced1 egg2 tbsp dries parsley1 10 oz bag spinach1/4 cup parmesan cheese, shredded
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
Sauté the bag of spinach with oil over medium heat, 5 minutes.
To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user HLKLJGK.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
Sauté the bag of spinach with oil over medium heat, 5 minutes.
To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user HLKLJGK.
Nutritional Info Amount Per Serving
- Calories: 270.5
- Total Fat: 18.3 g
- Cholesterol: 65.6 mg
- Sodium: 429.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.9 g
- Protein: 9.5 g
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