Zucchini lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
2.0 oz Mozzarella Cheese, part skim milk1.0 large Egg, fresh, whole, raw2.0 cup pieces Mushrooms, cooked2.0 cup Spinach, cooked6.0 cup, sliced Zucchini4.0 oz Ricotta cheese, fat-free1.0 cup Spaghetti Sauce, Classico Tomato & Basil16.0 oz 80/20 ground beef chuck1.0 serving Pesto, Priano ALLA GENOVESE PESTO, 2tbs (30g)
Pre heat oven to 325 farenheit
Cook beef in sauce pan until no pink remains. Drain off excess grease. Add marinara sauce and leave on low.
Slice zucchini thin. Sprinkle with salt and pepper
Sautee mushrooms. Set aside. (I don't use any liquid when cooking mushrooms, I let them cook themselves)
Mix ricotta, pesto, and egg together in a separate bowl.
Put 1 inch of water in dirty mushroom pan, let it start to bubble. Add 3 cups raw spinach, fork around until wilted and drain off excess water.
Take a casserole dish or lasagna pan and lightly rub/spray with oil.
Layer lasagna.
Zucchini
Meatsauce
Ricotta
Mushrooms
Spinach
Zucchini
Meatsauce
Ricotta
Mushrooms
Top with remaining zucchini and mozzarella
Cover with foil
Put in oven for 25 minutes
Bump temperature up to 350 and bake for another 15
Take foil off and bake for 10 more minutes
Serving Size: Makes 5 servings
Number of Servings: 5.0
Recipe submitted by SparkPeople user KKOF2011.
Number of Servings: 5.0
Recipe submitted by SparkPeople user KKOF2011.
Nutritional Info Amount Per Serving
- Calories: 392.2
- Total Fat: 23.4 g
- Cholesterol: 103.8 mg
- Sodium: 433.2 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.6 g
- Protein: 27.9 g
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