Zucchini Lasagna Recipe


Submitted by happygal

Makes 12 servings


Vegetarian

Ingredients
2 lb zucchini (sliced )
28 oz tomatos (crushed)
26 oz marinara sauce
8 oz lasagna noodles oven ready
2 lb part skim ricotta cheese
8 oz part skim mozzarella cheese
Directions
  1. cut zucchini in the lenght and spray cookie sheet with PAM

  2. bake at 425* for 15 min. lower heat to 375*

  3. mix tomatos and sauce together and pour 1/2 C in bottom of 9 X 13 pan. Top with pasta 3 sheets. Layer pasta, ricotta, zucchini , 1/2 of mozzarella cheese and sauce ending with pasta sheets on top and top last layer with 1/2 of mozzarella cheese. (can be made ahead until this point and frozen or kept in fridge overnight)

  4. Bake at 375 covered 30 min and 15 min uncovered. let stand 15 min before cutting.

Categories

Main Dish, Advance, Vegetarian, Kosher

Nutrition Facts
Serving Size 316.6g
Amount Per Serving
Calories
278
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
5.9g
30%
Cholesterol
36mg
12%
Sodium
475mg
20%
Total Carbohydrates
28.5g
10%
Dietary Fiber
3.2g
13%
Sugars
7.2g
Protein
18.0g
Vitamin A 31% • Vitamin C 44%
Calcium 39% • Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • High in calcium
  • High in phosphorus
  • High in vitamin A
  • High in vitamin C
    		•    Bad points
  • High in saturated fat
    		•
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