Whole Wheat & Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 181.9
- Total Fat: 9.6 g
- Cholesterol: 58.7 mg
- Sodium: 591.8 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.6 g
- Protein: 15.4 g
View full nutritional breakdown of Whole Wheat & Zucchini Lasagna calories by ingredient
Introduction
A lighter lasagna with added veggies! Cut it nice and thin and kids will never know the zucchini is there. A lighter lasagna with added veggies! Cut it nice and thin and kids will never know the zucchini is there.Number of Servings: 9
Ingredients
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8-9 sheets whole wheat lasagna noodles
2 1/2 links sweet Italian turkey sausage
1 bottle light pasta sauce
1 medium zucchini, sliced thin lengthwise
1 15 oz. container part-skim ricotta cheese
1 egg
3.4 cup grated parmesan cheese
1 tbsp. Italian seasoning
1 tsp. thyme
salt & pepper
Tips
Double the recipe for a 9x13 pan.
Directions
1. Preheat oven to 425. Place zucchini strips on a baking sheet. Spray with cooking spray and season with thyme, salt, and pepper. Roast for 15 minutes or until lightly browned. Remove from oven. Reduce heat to 375.
2. Meanwhile, cook noodles according to directions on box. Set aside to cool.
3. Open casings of sausage, remove from casing, and crumble into pan. Sauté until cooked through. Drain.
4. Mix together ricotta, egg, and Italian seasoning.
5. Spray an 8x8 pan with cooking spray. Add 1/4 cup of pasta sauce to coat bottom.
6. Layer noodles (breaking to fit pan), 1/2 cup of sauce, 1/3 of meat, 1/3 of ricotta mixture, 1/3 of zucchini, and 2 tbsp. of parmesan cheese. Repeat twice more.
7. End with one last layer of noodles (use up the pieces). Top with remaining sauce and parmesan cheese.
8. Cover with foil and bake at 375 for 30 minutes or until internal temperature reaches 165 degrees F.
9. Let stand 5 minutes before cutting and serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user JANBRYSON.
2. Meanwhile, cook noodles according to directions on box. Set aside to cool.
3. Open casings of sausage, remove from casing, and crumble into pan. Sauté until cooked through. Drain.
4. Mix together ricotta, egg, and Italian seasoning.
5. Spray an 8x8 pan with cooking spray. Add 1/4 cup of pasta sauce to coat bottom.
6. Layer noodles (breaking to fit pan), 1/2 cup of sauce, 1/3 of meat, 1/3 of ricotta mixture, 1/3 of zucchini, and 2 tbsp. of parmesan cheese. Repeat twice more.
7. End with one last layer of noodles (use up the pieces). Top with remaining sauce and parmesan cheese.
8. Cover with foil and bake at 375 for 30 minutes or until internal temperature reaches 165 degrees F.
9. Let stand 5 minutes before cutting and serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user JANBRYSON.