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Zucchini Lasagna Recipe

Looking for an easy Zucchini Lasagna recipe? Learn how to make Zucchini Lasagna using healthy ingredients.


Submitted by dani_the_artist

Makes 12 servings



mom just made this while i was home, tasty and very low-cal for lasagna!

Recipe Ingredients for Zucchini Lasagna

28 oz diced tomatoes
6 oz tomato paste
1 T olive oil
2 medium zucchini, whole
2 medium yellow squash, whole
3 carrots, whole
1 1/2 c low-fat cottage cheese
2 large eggs
3 garlic cloves
1/2 c Parmesan cheese
1 c Part-Skim Ricotta Cheese
6 3/5 oz whole wheat lasagna noodles
2 c 6 Cheese Italian Shredded Cheese

Recipe Directions for Zucchini Lasagna

  1. 1T Olive oil

  2. 2 medium zucchini, diced

  3. 2 medium yellow squash, diced

  4. 3 carrots, peeled and diced

  5. kosher salt and freshly-ground black pepper, to taste

  6. 1-1/2 cups low fat cottage cheese

  7. 2 large eggs

  8. 2 cloves garlic, minced

  9. 1/2 cup shredded parm cheese

  10. 1 cup part-skim ricota cheese

  11. 1 T italian seasoning

  12. 2 26 oz jars spagheti sauce

  13. 9 no-boil lasagna noodles

  14. 2 cups shredded italian cheese blnd

  15. Preheat oven to 425 F

  16. Toss olive oil with zucchini, y squash, carrots, salt and pepper

  17. spread out in an even layer on a sturdy baking sheet. roast 10-15 min, utnil tender, but not soft

  18. meanwhile, place cottage cheese in a siev and allow to drain for 10 min

  19. dump cottage cheese in a blender, add eggs, garlic, parm cheese, blend until smooth

  20. stir ricotta cheese and italian seasoning into cottage cheese mixture. set aside

  21. spread 1 c of spaghettie sauce on the bottom of a 9 x 13 baking dish. top with three of the lasagna noodles.

  22. spread half of the ricotta cheese mixture over the noodles, making sure the noodles are completely covered

  23. top with half of the roasted veges and one third of the shredded cheese

  24. top with one third of the remaining spaghetti sauce

  25. repet layers: lasagna noodles, remaining ricotta cheese mixture, roasted veges, shredded cheese, and spaghetti sauce

  26. sop with the last three lasagna noodles, the remaining spaghetti sauce and remaining shredded cheese

  27. cover with foil, and bake 45 min. remove foil, and bake 15 min or until browned an bubbly

  28. let lasagna rest 15-20 min before serving

Categories

Main Dish

Nutrition Facts
Serving Size 258.2g
Amount Per Serving
Calories
242
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
382mg
16%
Potassium
567mg
16%
Total Carbohydrates
22.1g
7%
Dietary Fiber
4.4g
18%
Sugars
6.5g
Protein
17.8g
Vitamin A 76% Vitamin C 39%
Calcium 27% 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

Health Information

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