Zucchini Lasgana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large thick Zucchini1 C Marinar Sauce ( I used prego with mushrooms)(2) 1/4 C Reduced Fat Mozzerella Cheese2 Tbls Parmesan cheese1 C Fat Free Ricotta Cheese5 Fresh Basil Leaves Choped1-2 Cloves garlic finely choppedSalt and Pepper
Slice the Zucchini legthwise about a quater of an inch.
Sprinkle with salt and pepper.
In a bowl combine the Ricotta Cheese, 1/2 of the choped basil and garlic, and 1 Tbls Parmesan cheese. and mix to incorporate.
In a baking dish , lay the zucchini down on the bottom of the pan (you may have to cut the zucchini to fit).
Add the Ricotta mixture on top of the Zucchini.
Add some Marinara sauce on top.
Top with the next line of Zucchini.
Add some more sauce
Add the other Tbls of ParmesanCheese and the Mozzerella cheese and the rest of the chopped basil leaves.
Bake in the oven uncovered 15-20 min.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLY28.
Sprinkle with salt and pepper.
In a bowl combine the Ricotta Cheese, 1/2 of the choped basil and garlic, and 1 Tbls Parmesan cheese. and mix to incorporate.
In a baking dish , lay the zucchini down on the bottom of the pan (you may have to cut the zucchini to fit).
Add the Ricotta mixture on top of the Zucchini.
Add some Marinara sauce on top.
Top with the next line of Zucchini.
Add some more sauce
Add the other Tbls of ParmesanCheese and the Mozzerella cheese and the rest of the chopped basil leaves.
Bake in the oven uncovered 15-20 min.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLY28.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 4.6 g
- Cholesterol: 19.5 mg
- Sodium: 497.9 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.4 g
- Protein: 12.7 g
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