zuchini lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.9
  • Total Fat: 5.8 g
  • Cholesterol: 8.0 mg
  • Sodium: 1,750.0 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 18.9 g

View full nutritional breakdown of zuchini lasagna calories by ingredient
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Introduction

tips:

add your favorite seasonings to tomato sauce
I add 1/4 tsp each crushed red pepper flakes, oregano, parsley & thyme right to the 8 oz can
1/2 tsp each garlic and onion powder

*I bake in 2 mini loaf pans and separate into 4 servings by cutting in half after cooking
tips:

add your favorite seasonings to tomato sauce
I add 1/4 tsp each crushed red pepper flakes, oregano, parsley & thyme right to the 8 oz can
1/2 tsp each garlic and onion powder

*I bake in 2 mini loaf pans and separate into 4 servings by cutting in half after cooking

Number of Servings: 4

Ingredients

    16 oz zucchini sliced lengthwise
    4 egg whites
    1 cup no salt added tomato sauce
    1/2 cup 2% shredded mozzarella cheese
    1/2 cup 2% shredded cheddar cheese
    1/2 cup low fat ricotta cheese
    1 cup Fryin' Magic
    2 tbsp dry non fat powered milk & 1/4 cup water or 1/4 cup fat free liquid milk
    1/2 tsp lemon or lime juice

Directions

Serving Size: 4

preheat oven to 400*
spray baking sheet with non stick spray

wash & dry zucchini, slice lengthwise (12 slices)

mix powered milk, lemon juice and water (faux buttermilk) until it thickens
add 2 egg whites
pour egg & milk mixture and fryin' mix into 2 separate dishes long enough for zucchini slices
dip zucchini in egg & milk mixture, then coat in fryin' mix
place in single layer on baking dish
spray top
bake 5 minutes, turn bake additional 5 minutes
remove

while zucchini is baking, combine ricotta, 2 egg whites, 1/4 cup of mozzarella and cheddar cheeses

spray baking dish with non stick spray
begin to layer
*seasoned tomato sauce (see tips), baked zucchini, cheese mixture
repeating until all in pan(s)*(see tips)

combine remaining cheeses, sprinkle on top
lay a piece of foil on top (do not close tight)
bake 15 minutes
remove foil and bake additional 5-10 minutes until cheese top is bubbly and brown
let cool 5 minutes before serving


Number of Servings: 4

Recipe submitted by SparkPeople user BMCQUEEN006.

TAGS:  Vegetarian Meals |

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