Issa's Whole Wheat Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.9
  • Total Fat: 4.4 g
  • Cholesterol: 20.8 mg
  • Sodium: 773.5 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 9.5 g
  • Protein: 22.1 g

View full nutritional breakdown of Issa's Whole Wheat Zucchini Lasagna calories by ingredient
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Veggie lasagna made with whole wheat lasagna noodles Veggie lasagna made with whole wheat lasagna noodles
Number of Servings: 6


    1. 12 Ronzoni Healthy Harvest Whole Wheat Blend Lasagna Noodles
    2. 15 oz. container Fat Free Ricotta Cheese
    3. 1 Cup Fat Free cottage cheese
    4. 2 medium zucchinis, sliced
    5. 1 jar Prego Chunky Tomato, Garlic & Onion Pasta Sauce
    6. 2 tsp. oregano, 2 tsp. basil, 1 tsp. hot pepper/garlic McCormick Blend (grinder)
    7. 1/2 cup 2% Kraft Shredded Mozerella Cheese


Spray 9 X13 baking dish with vegetable spray. Cook lasagna noodles according to package. While pasta cooks, mix ricotta cheese, cottage cheese and spices in a bowl. Slice zucchini into medium thick slices. Drain, rinse and cool noodles thoroughly. Pour coat of sauce into bottom of pan, layer with 3 noodles and may need 1/2 noodle to cover bottom of pan, spread cheese mixture over noodles then add layer of zucchini. Cover with new layer of noodles, then cheese, then zucchini, cover with noodles then top with sauce. Sprinkle mozerella over entire lasagna. Bake in 350 degree oven for 30 to 40 minutes. Let stand 10 minutes before serving.

Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JAXMOMMY.

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