Vegetarian No-noodles Zucchini Lasagna
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 256.1
- Total Fat: 14.6 g
- Cholesterol: 50.4 mg
- Sodium: 603.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.1 g
- Protein: 17.0 g
IntroductionAdapted from: http://www.skinnytaste.com/zucchini-lasagn
a/ Adapted from: http://www.skinnytaste.com/zucchini-lasagn
1/4c. Parmesan Cheese, grated
3 medium Zucchini
3 cup Pasta sauce traditional Prego
2 cup Ricotta Cheese, whole milk
225 grams Mozzarella Cheese, part skim milk
Slice the zucchini as thin as possible and overlap them in pan to give you tender zucchini that you can cut through. Roasting zucchini first makes them tough and they won't cook more in the casserole, and it doesn't help with water content. Letting sit in fridge overnight helps with water content.
Preheat a gas grill to medium high, or oven to 375, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese and egg. Stir well.
In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
Spread 1/2 cup of the ricotta cheese mixture
Top w/ 1/3 of mozzarella cheese.
Repeat the process until all your ingredients are used up. The last layer top with remaining zucchini, sauce, and Parmesan.
Cover w/ foil and bake 30 minutes.
Uncover the foil and bake 20 minutes (to dry up the sauce).
Then place the remaining mozzarella and 1/4 cup Parmesan and bake until melted, 10 minutes.
Let stand about 5 - 10 minutes before serving.
Read more at http://www.skinnytaste.com/zucchini-lasagna/#VjtwALR1xi1ZbBIe.99
Serving Size: 1/8 of pan
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