Vegetarian Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 357.1
  • Total Fat: 15.0 g
  • Cholesterol: 101.8 mg
  • Sodium: 813.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 26.4 g

View full nutritional breakdown of Vegetarian Zucchini Lasagna calories by ingredient
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Number of Servings: 10

Ingredients

    3 eggs
    2 cups low fat ricotta cheese
    2 cups fat free cottage cheese
    10 whole wheat lasagna noodles
    1/2 cup grated Parmesan cheese
    1 10oz package frozen spinach
    2 medium zuchinis, thinly sliced
    2 cups part skim mozarella cheese
    1 24oz jar spaghetti sauce

Directions

Prepare lasagna noodles according to package directions. Spray 9X13 inch pan with nonstick cooking spray. Thaw frozen spinach.

Beat 3 eggs. Add ricotta, cottage, and parmesan cheese. Stir in spinach.

Place a layer of noodles in bottom of pan. Spread half of cheese mixture on noodles. Place half of sliced zucchini on cheese mixture. Add a second layer of noodles, remaining cheese mixture, and remaining zucchini. Place remaining noodles on top. Pour spaghetti sauce over entire layered lasagna. Top with mozarella cheese.

Place aluminum foil over pan, making sure that foil doesn't touch cheese.

Bake at 325 for 1 hour and 20 minutes. Remove foil for last 15 minutes of baking time. Let stand for 10 to 15 minutes before serving.

Makes 10 -12 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user JMCAFEE.

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