Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 10.8 g
  • Cholesterol: 42.6 mg
  • Sodium: 701.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.0 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient


Introduction

Really good and good for you! Just by lessening the fat and replacing the noodles with zucchini. Really good and good for you! Just by lessening the fat and replacing the noodles with zucchini.
Number of Servings: 6

Ingredients

    1 Cup Part Skim Ricotta Cheese
    1/2 Cup Grated Parmesan Cheese
    1/2 package Chopped Frozen Spinach
    1/2 Cup Part Skim Mozzarella Cheese
    2 Cans Diced Tomatoes
    1 Cup Sliced Mushrooms
    1 Cup Chopped Red Bell Peppers
    1Cup Chopped Onions
    1/8 Cup Grated Carrots
    2 Honeysuckle Sweet Italian Turkey Sausage removed from the casings
    1 Medium to Large Zucchini Cut in thin strips lengthwise

Directions

For Tomato Sauce, saute Onions, Mushrooms, Carrots, and Peppers in trace amount of Olive Oil. Add 2 cans of diced Tomatoes. Add 1 tsp. Sugar. Add salt and pepper to taste. To make filling, mix Ricotta cheese, parmesan cheese and chopped spinach (dry thoroughly before adding to cheese). Remove Turkey Sausage from casing, break it up and brown it in pan. To assemble Zucchini Lasagna, place a layer of sauce, line Zucchini strips along bottom of pan, place cheese/spinach filling, then distribute sausage evenly and cover with sauce. Place another thick layer of zucchini. Cover with sauce and then sprinkle Mozzarella cheese over top. Bake at 350 degrees for 30-35 minutes. Serves approx. 6

Number of Servings: 6

Recipe submitted by SparkPeople user FIRIETOP.