No-Noodle Vegetarian Zucchini Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 307.5
  • Total Fat: 11.9 g
  • Cholesterol: 24.5 mg
  • Sodium: 758.4 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 8.2 g
  • Protein: 23.6 g

View full nutritional breakdown of No-Noodle Vegetarian Zucchini Lasagna calories by ingredient
Submitted by:

Introduction

I use zucchini slices instead of noodles and pump up the protein by using vegetarian crumbles. I use zucchini slices instead of noodles and pump up the protein by using vegetarian crumbles.
Number of Servings: 2

Ingredients

    2 Cups Zuchinni - thinly sliced
    1 Cup Mushrooms - pieces or sliced
    2 Servings Morning Star Farms Crumbles (regular or "sausage")
    .5 Cup Lowfat Ricotta Cheese
    1.5 Cups Prego Natural Spaghetti Sauce
    3 TBSP Freshly Shredded or Grated Parmesan

Directions

Preheat oven to 350 degrees (F)

Start with a lightly greased 9 X 9 glass pan.

Add a little sauce to the bottom
Layer Zucchini, mushrooms, fake meat crumbles, ricotta and sauce.
Cover with the last bit of sauce and sprinkle the parmesan.

Bake for about 25 minutes.

Enjoy!

Serving Size: Makes 2 servings, it is a lot of food!

Number of Servings: 2

Recipe submitted by SparkPeople user REDMWC.

Rate This Recipe