Zuchinni Lasagna Bake


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.6
  • Total Fat: 11.9 g
  • Cholesterol: 76.6 mg
  • Sodium: 325.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 17.8 g

View full nutritional breakdown of Zuchinni Lasagna Bake calories by ingredient
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Submitted by: LISA3201

Number of Servings: 6


    2 Cups Ricotta Cheese, part skim milk
    3 Cups sliced zucchini
    (1) Can Diced Tomatoes - can use with garlic, basil flavoring - this is best
    4 Oz shredded mozzarella cheese, part skim
    .25 Cup Parmesan Cheese grated
    1 Large Egg
    1 Tbsp each of Parsley and Oregano
    2 Tbsp of dried or fresh chopped basil


Mix Ricotta, parmesan, mozzarella, basil, oregano, parsley, and egg together by hand in bowl.

Slice Zuchinni

Open Can of tomatoes and spread out 1/2 of can in bottom of a pie plate.

Layer 1/2 the Zuchinni slices on top
Layer the Ricotta on top of the Zuchinni
Layer the other 1/2 of the Zuchinni slices
Top with the rest o f the tomatoes (use all the liquid as well) Add a little more parmesan cheese if you like to the top.

Cover with foil and bake 30-40 mins at 375 degrees until cheese layer is set.

Number of Servings: 6

Recipe submitted by SparkPeople user LISA3201.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Loved it, loved it, loved it! A new favorite!
    Additional note: I have found that cutting the zucchini, salting it a bit, and microwaving it for a few minutes reduces the liquid. Just be sure to drain the liquid before putting the zucchini in your lasagna. - 8/4/09

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  • Oh my goodness! This was soooo delicious...Added a little bit more mozarella on top and browned it a little bit. Thanks! - 3/19/11

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  • I enjoyed this very much. - 9/21/10

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