Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 205.9
- Total Fat: 6.8 g
- Cholesterol: 34.8 mg
- Sodium: 745.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.5 g
- Protein: 18.4 g
View full nutritional breakdown of Zucchini Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
3 15oz cans Red Gold Diced Tomatoes
1 6 oz can Tomato Paste
3 medium zucchini, sliced lengthwise
2 16oz package low fat ricotta
4 cloves garlic
Salt and pepper to taste
Oregano and/or Italian seasoning to taste
2 medium white onions
1 12.3oz package tofu silken, extra firm
Directions
Sauce: Saute garlic and onion in olive oil until tender. Add tomatoes and spices and cook for about 10 minutes. Use a stick blender to puree the sauce a bit if desired.
Cheese: Combine cheese and tofu in a blender or mixer until smooth.
Zucchini: Slice lengthwise to act as noodles
Spray a 9x14 pan with non stick spray (this is a tight fit so use a larger pan if you have it). Spread 1/3 of the sauce in the bottom of the pan. Add a layer of zucchini. Add a layer of the cheese mixture. Repeat and end with the remainder of the sauce. Cook for 45 minutes or until zucchini is tender in a 425 degree oven.
Number of Servings: 8
Recipe submitted by SparkPeople user DIVAKNITTING.
Cheese: Combine cheese and tofu in a blender or mixer until smooth.
Zucchini: Slice lengthwise to act as noodles
Spray a 9x14 pan with non stick spray (this is a tight fit so use a larger pan if you have it). Spread 1/3 of the sauce in the bottom of the pan. Add a layer of zucchini. Add a layer of the cheese mixture. Repeat and end with the remainder of the sauce. Cook for 45 minutes or until zucchini is tender in a 425 degree oven.
Number of Servings: 8
Recipe submitted by SparkPeople user DIVAKNITTING.