three cheese zucchini lasagna

Name: Three Cheese Zucchini Lasagna
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 package(s) (10 oz) frozen spinach, thawed and squeezes dry; 1 cup(s) part-skim ricotta; 1/3 cup(s) grated parmesan cheese; 1 cup(s) marinara sauce; 4 - no boil lasagna noodles; 8 ounce(s) sliced mushrooms; 12 ounce(s) plum tomatoes, thinly sliced; 1 medium zucchini, thinly sliced; 4 ounce(s) part-skim mozzarella cheese, shredded; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper

(1 RATING)

81 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Aug 15, 2013

Great tasting and only about 360 calories per serving.

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 4 serving(s)

Ingredients

1 package (10 oz) frozen spinach, thawed and squeezes dry
1 cup part-skim ricotta
1/3 cup grated parmesan cheese
1 cup marinara sauce
4 - no boil lasagna noodles
8 ounces sliced mushrooms
12 ounces plum tomatoes, thinly sliced
1 medium zucchini, thinly sliced
4 ounces part-skim mozzarella cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

How To Make three cheese zucchini lasagna

Step 1

Preheat oven to 425. In large bowl, stir spinach, ricotta, parmesan, and salt and pepper. In 2 quart baking dish, layer half of the marinara, noodles, mushrooms, ricotta mixture, tomatoes, zucchini, and mozzarella. Repeat Cover with foil. (Can be refrigerated up to 1 day.)

Step 2

Bake, covered for 20 minutes. (If refrigerated, bake 30 minutes.) Remove foil and bake another 20 minutes or until bubbling.
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