Zucchini and Spinach lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 12.1 g
  • Cholesterol: 61.0 mg
  • Sodium: 1,061.2 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 26.2 g

View full nutritional breakdown of Zucchini and Spinach lasagna calories by ingredient
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Submitted by:


from my garden from my garden
Number of Servings: 8


    zucchini, sliced lengthwise 1/4 inch thick like lasagna noodles
    16oz fat free cottage cheese
    1 jar spaghetti sauce
    1 egg
    italian spices
    2-3 cups shredded italian cheese blend
    10oz spinach, chopped


Even better the next day.


1.Roast zucchini at 400 for 20 minutes or so to dry out--if you don't your lasagna will be more like soup. *Could probably roast longer to avoid the zuke juice in the lasagna pan.
2. While zucchini is roasting, mix cottage cheese with egg and italian seasoning blend or whatever spices you like.
3. Pour a little spaghetti sauce in bottom of 9x13 pan, layer zucchini "noodles", then chopped fresh spinach, then cottage cheese, then shredded cheese, then more spaghetti sauce and repeat.
4. Cover wtih foil and bake at 350 for and hour, remove foil and bake 15 minutes more, or longer until zuke juice is mostly evaporated. You'll see what I mean.

Serving Size: 8 big pieces, could cut smaller for lower calories

Number of Servings: 8

Recipe submitted by SparkPeople user SUZMOR.

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