zucchini lasagna
(1 rating)
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OK you Zucchini lovers and Moms trying to get the kids to eat more fresh veggies... This Meatless lasagna is packed with healthy zucchini and yummy cheeses. You'll be amazed to find a hefty single serving weighs in under 300 calories! So eat it up! My family loves it and I don't tell the kids their eating vegetables. This recipe was shared with me by Ruth V. from Tempe, Arizona.
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(1 rating)
yield
4 to 6
prep time
30 Min
cook time
30 Min
Ingredients For zucchini lasagna
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6lasagna noodles, (no boil type, saves time)
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1 mdonion, chopped
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2 clovefresh garlic, minced
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2 tspolive oil
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2 cwater
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2 cantomato pasta (6 oz each)
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2 1/2 tspdried & each of thyme, basil and oregano
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3/4 tspsea salt
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3 mdzucchini, thinly sliced
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1egg, beaten
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15 ozricotta cheese, part-skim
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8 ozshredded mozzarella cheese, part-skim
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1/4 cgrated parmesan cheese
How To Make zucchini lasagna
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1Saute onion and garlic in olive oil until slightly tender. Stir in the water, tomato paste and all seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
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2Place zucchini in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
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3Cover and bake at 375 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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