zucchini lasagna
(1 RATING)
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.
No Image
prep time
30 Min
cook time
30 Min
method
---
yield
4 to 6
Ingredients
- 6 - lasagna noodles, (no boil type, saves time)
- 1 medium onion, chopped
- 2 cloves fresh garlic, minced
- 2 teaspoons olive oil
- 2 cups water
- 2 cans tomato pasta (6 oz each)
- 2 1/2 teaspoons dried & each of thyme, basil and oregano
- 3/4 teaspoon sea salt
- 3 medium zucchini, thinly sliced
- 1 - egg, beaten
- 15 ounces ricotta cheese, part-skim
- 8 ounces shredded mozzarella cheese, part-skim
- 1/4 cup grated parmesan cheese
How To Make zucchini lasagna
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes