Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 oz Ground Mild Italian Sausage 3 cup Prego Farmer's Market Roasted Garlic Pasta Sauce 2 clove Garlic 2 cup Ricotta Cheese, whole milk 1egg5 cup Kraft Mozzerella Shredded Cheese12 tsp Kraft grated parmesean cheese 3 cup, sliced Zucchini 1 tsp Onion powder 1 tsp Garlic powder .5 tsp Oregano, ground .5tsp parsley1 large Egg, fresh, whole, raw .5 tsp Salt
1. Brown italian sausage in deep skillet.
2. Add garlic and sautee for 5 min
3. Add pasta sauce, garlic powder, onion powder, and oregano to the skillet and simmer.
4. Thinly slice zucchini lengthwise to make "noodles," Salt zucchini and lay out on paper towels to absorb excess moisture.
5. In a mixing bowl combine 2c. ricotta, egg, parsley and salt and set aside
6. Begin layering Lasagna:
sauce
zucchini
ricotta
mozzerella/parm
7. Bake at 375 degrees covered with foil for 30min, remove foil and bake another 20 minutes.
8. Cool 10-15 Minutes and enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALPENROSE.
2. Add garlic and sautee for 5 min
3. Add pasta sauce, garlic powder, onion powder, and oregano to the skillet and simmer.
4. Thinly slice zucchini lengthwise to make "noodles," Salt zucchini and lay out on paper towels to absorb excess moisture.
5. In a mixing bowl combine 2c. ricotta, egg, parsley and salt and set aside
6. Begin layering Lasagna:
sauce
zucchini
ricotta
mozzerella/parm
7. Bake at 375 degrees covered with foil for 30min, remove foil and bake another 20 minutes.
8. Cool 10-15 Minutes and enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALPENROSE.
Nutritional Info Amount Per Serving
- Calories: 745.3
- Total Fat: 53.0 g
- Cholesterol: 184.6 mg
- Sodium: 2,054.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.6 g
- Protein: 48.8 g
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