zucchini lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lb. zucchini2 c. spaghetti sauce3/4 lb. lean beef1 med. onion1/2 t. garlic powder1/2 t. basil1/2 t. oregano1/4 t. black pepper3 oz. mozarella cheese3 T. parmesan cheese1/2 t. salt for sweating squash
Cut the zucchini lengthwise into 1/4 inch slices. Salt the slices and set aside for 30 minutes to allow them to weep out some of the water in them. While they drain, saute the beef and onion a few minutes to brown, then add the spaghetti sauce and spices. Cook uncovered 15 minutes or so to thicken up the sauce. Pat the zucchini dry with paper towels. Put on glass dish, cover and microwave for 5 minutes on high to precook slightly. Spray an 8 x 8 inch pan with cooking spray. Spread about 3 T. of sauce on the bottom, then layer in 1/3 of the zucchini, 1/3 of the sauce and 1/3 of the mozarella cheese. Repeat the layers two more times. Top with parmesan cheese. Bake uncovered in a 350 degree oven for 45 minutes or untill bubbly and top is browned a little. Let rest about 10 minutes before cutting into 4 pieces. Serves 4 generously.
Number of Servings: 4
Recipe submitted by SparkPeople user MPPERDOMO.
Number of Servings: 4
Recipe submitted by SparkPeople user MPPERDOMO.
Nutritional Info Amount Per Serving
- Calories: 306.6
- Total Fat: 16.1 g
- Cholesterol: 47.2 mg
- Sodium: 962.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.4 g
- Protein: 17.8 g
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