Zucchini noodle lasagna Bolognese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 lg Zucchini - sliced lengthwise on a mandolin 3.5mm10 serving Bolognese sauce for zucchini lasagna 32 oz Ricotta, whole milk8 oz Marcsapone16 oz Mozzarella Cheese, whole milk - shreddedOPTIONAL - Parmesan, fresh, shredded (not in nutrition count)
Make Bolognese sauce ahead of time
Slice zucchini on mandolin, 3.5mm
Salt zucchini to remove moisture, both sides, let sit at last 15 minutes
Whisk ricotta and marscapone together
Pat zucchini dry with paper towels
Oil 9x13 glass baking dish
Layer 1/2 zucchini
Layer 1/2 Bolognese
Layer 1/2 ricotta/marscapone
Layer 1/3 mozzarella
Layer remaining zucchini
Layer remaining ricotta/marscapone
Layer remaining Bolognese
Layer remaining mozzarella
Top with parmesan if using
Cover with foil (spray foil where it will touch cheese)
Bake 40 min at 350° covered
Bake 20 min at 350° uncovered
Serving Size: 12
Slice zucchini on mandolin, 3.5mm
Salt zucchini to remove moisture, both sides, let sit at last 15 minutes
Whisk ricotta and marscapone together
Pat zucchini dry with paper towels
Oil 9x13 glass baking dish
Layer 1/2 zucchini
Layer 1/2 Bolognese
Layer 1/2 ricotta/marscapone
Layer 1/3 mozzarella
Layer remaining zucchini
Layer remaining ricotta/marscapone
Layer remaining Bolognese
Layer remaining mozzarella
Top with parmesan if using
Cover with foil (spray foil where it will touch cheese)
Bake 40 min at 350° covered
Bake 20 min at 350° uncovered
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 345.9
- Total Fat: 23.1 g
- Cholesterol: 90.8 mg
- Sodium: 296.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.3 g
- Protein: 19.7 g
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