Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Ricotta Cheese, part skim milk 1 large Egg, fresh, whole, raw .25 cup Parmesan Cheese, grated 100 gram Zuchinni, fresh, raw 1 can Canned Tomatoes 1 tbsp Italian Spice (by SLIDOG) 2 clove Garlic 1 tbsp Parsley Flakes (by LOGANKITTY98) 2 cup Cheese, Mozarella, shredded low moisture part-skim, Crystal Farms
Combine 1st four ingredients and set aside.
Optional: brown 1 lb lean burger and onion then
Combine next three ingredients together in a sauce pan with burger or veg.
Let simmer down to desired thickness.
Carefully shave or slice zucchini length-wise.
Assemble by placing a layer of red sauce followed by 3-4 slices zucchini to fit casserole dish. Then dollop ricotta cheese mixture on each zuch "noodle" spreading to cover. Sprinkle desired amount of mozzarella on top and repeat layers starting with red sauce.
End with last of red sauce, mozzarella cheese and parmesan on the very top.
Bake at 350 until bubbly and brown - approximate 45 minutes.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBY59.
Optional: brown 1 lb lean burger and onion then
Combine next three ingredients together in a sauce pan with burger or veg.
Let simmer down to desired thickness.
Carefully shave or slice zucchini length-wise.
Assemble by placing a layer of red sauce followed by 3-4 slices zucchini to fit casserole dish. Then dollop ricotta cheese mixture on each zuch "noodle" spreading to cover. Sprinkle desired amount of mozzarella on top and repeat layers starting with red sauce.
End with last of red sauce, mozzarella cheese and parmesan on the very top.
Bake at 350 until bubbly and brown - approximate 45 minutes.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBY59.
Nutritional Info Amount Per Serving
- Calories: 204.0
- Total Fat: 13.4 g
- Cholesterol: 73.7 mg
- Sodium: 422.7 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.5 g
- Protein: 17.3 g
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