Zucchini noodle lasagna Bolognese
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 345.9
- Total Fat: 23.1 g
- Cholesterol: 90.8 mg
- Sodium: 296.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.3 g
- Protein: 19.7 g
View full nutritional breakdown of Zucchini noodle lasagna Bolognese calories by ingredient
Introduction
Zucchini noodle lasagna Bolognese12 servings Zucchini noodle lasagna Bolognese
12 servings
Number of Servings: 15
Ingredients
-
3 lg Zucchini - sliced lengthwise on a mandolin 3.5mm
10 serving Bolognese sauce for zucchini lasagna
32 oz Ricotta, whole milk
8 oz Marcsapone
16 oz Mozzarella Cheese, whole milk - shredded
OPTIONAL - Parmesan, fresh, shredded (not in nutrition count)
Directions
Make Bolognese sauce ahead of time
Slice zucchini on mandolin, 3.5mm
Salt zucchini to remove moisture, both sides, let sit at last 15 minutes
Whisk ricotta and marscapone together
Pat zucchini dry with paper towels
Oil 9x13 glass baking dish
Layer 1/2 zucchini
Layer 1/2 Bolognese
Layer 1/2 ricotta/marscapone
Layer 1/3 mozzarella
Layer remaining zucchini
Layer remaining ricotta/marscapone
Layer remaining Bolognese
Layer remaining mozzarella
Top with parmesan if using
Cover with foil (spray foil where it will touch cheese)
Bake 40 min at 350° covered
Bake 20 min at 350° uncovered
Serving Size: 12
Slice zucchini on mandolin, 3.5mm
Salt zucchini to remove moisture, both sides, let sit at last 15 minutes
Whisk ricotta and marscapone together
Pat zucchini dry with paper towels
Oil 9x13 glass baking dish
Layer 1/2 zucchini
Layer 1/2 Bolognese
Layer 1/2 ricotta/marscapone
Layer 1/3 mozzarella
Layer remaining zucchini
Layer remaining ricotta/marscapone
Layer remaining Bolognese
Layer remaining mozzarella
Top with parmesan if using
Cover with foil (spray foil where it will touch cheese)
Bake 40 min at 350° covered
Bake 20 min at 350° uncovered
Serving Size: 12