Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 328.8
  • Total Fat: 16.3 g
  • Cholesterol: 92.1 mg
  • Sodium: 548.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 29.7 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient



Number of Servings: 15

Ingredients

    3 Medium Zucchini sliced the length of the zucchini
    2 jars of pasta sauce
    2 pounds of lean ground beef
    30 ounces of ricotta cheese part skim
    1/2 cup of romano cheese grated
    1 egg

Directions

Slice zucchini across the length of the zucchini and lay out on paper towels, lightly salt to help draw some of the moisture out of the zucchini. Let sit for 10 minutes. While the zucchini is drying brown the beef in pan and then add pasta sauce. Mix together the egg, ricotta and romano cheese then set aside. After 10 minutes pat the moisture off the top of the zucchini. To avoid too much moisture in the lasagna it is recommended to grill the zucchini before layering the lasagna. Using a 9x13 pan and a 8x8 square pan, begin layering the lasagna. Layer meat sauce, zucchini strip, ricotta mixture then mozzarella. Repeat these steps until both pans are full and you have run out of ingredients. Preheat oven to 350 degrees. Place pans in oven and bake for 40-45 mins

Serving Size: Makes 15 3"x3" squares

Number of Servings: 15

Recipe submitted by SparkPeople user ALEXISMITCHELL.