Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 serving zucchini - whole large (by MAYYAM63) 16 oz Cheese - Sargento Chef Style Mozzarella Part-Skim Shredded Cheese 2 cup (not packed) Cottage Cheese, 1% Milkfat 20 oz jennie o ground turkey italian seasoned 4oz (by BWAKE1) 16 oz Ground beef, extra lean (15% fat) pan broiled 2 cup Tomato Sauce 7 cup Great Value Italian Stewed Tomatoes with Basil, Garlic, and Oregano 2 large Egg, fresh, whole, raw 2 oz Parmesan Cheese, grated 4 tbsp Extra Virgin Olive Oil 1 package (10 oz) Spinach, fresh
Slice zucchini lengthwise on thickest setting of mandolin slicer. Lightly salt slices and set aside. Use a small amount of olive oil to saute' spinach. Brown meats, drain, rinse and add tomatoes (drained) and sauce. Simmer. In large mixing bowl, lightly beat eggs and parmesan. Add cooled spinach. ( you may also use frozen, thawed and squeezed dry). Beat in cottage cheese. Blot zucchini dry; brush with olive oil and grill about 3 minutes per side. Layer in lasagna pan as noodles. Top with cheese mixture, mozzarella, meat sauce and repeat. Bake 350 for 40 minutes or until bubbling.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERRAMOS2003.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERRAMOS2003.
Nutritional Info Amount Per Serving
- Calories: 439.4
- Total Fat: 23.3 g
- Cholesterol: 124.2 mg
- Sodium: 1,355.0 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 4.1 g
- Protein: 38.9 g
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