Zucchini Lasagna
Servings Prep Time
6Servings 30Minutes
Cook Time Passive Time
45-60Minutes 45Minutes
Servings Prep Time
6Servings 30Minutes
Cook Time Passive Time
45-60Minutes 45Minutes
Ingredients
Instructions
  1. Pre-heat oven to 350 Degrees
  2. Line a large baking sheet with paper towels
  3. Using a mandolin, shave Zucchini lengthwise into thin strips
  4. Place Zucchini pieces on paper towel and lightly salt – let dry for approximately 30 minutes until all moisture is removed and Zucchini is dry
  5. While Zucchini is drying – wash Spinach leaves and remove stems – place on paper towels to remove all moisture
  6. Prepare 9 x 13 baking dish by spreading olive oil to coat – rub entire inside of the baking dish surface with the cut sides of the Garlic
  7. Cover bottom of pan with a thin coating of Marinara Sauce
  8. Place Zucchini strips in pan to cover bottom
  9. Sprinkle Mozzarella and Parmesan Cheese on top of Zucchini
  10. Place Sliced Mushrooms in the pan until covering the cheese (Mushrooms are optional)
  11. Place a layer of Spinach Leaves covering the Mushrooms (or cheese if not using mushrooms)
  12. Spread Ricotta Cheese Mixture on Spinach Leaves until covered
  13. Top with Marinara Sauce
  14. Sprinkle with Basil Leaves and Pepper
  15. Repeat the layering until baking dish is full
  16. Bake at 350 Degrees for 45 Minutes – Check to see if Vegetables are cooked through – Bake until bubbly and Lightly Browned
  17. Let stand at least 15 minutes before slicing
Recipe Notes

This Vegetable Lasagna is mouth watering and oh so good.

 

Nutrition Facts
Zucchini Lasagna
Amount Per Serving
Calories 371 Calories from Fat 235
% Daily Value*
Total Fat 26.1g 40%
Saturated Fat 10.7g 54%
Cholesterol 81.7mg 27%
Sodium 1510.1mg 63%
Total Carbohydrates 15.1g 5%
Net Carbohydrates 10.5g 5%
Dietary Fiber 4.6g 18%
Sugars 10.5g
Protein 20.7g 41%
* Percent Daily Values are based on a 2000 calorie diet.