I know you’ve probably seen Zucchini Lasagna recipes many times, but I’ve always been afraid to try it. Fact is, it went together pretty fast and my husband loved it, so it may be something that I will make again. Especially since when I made it yesterday, I was too full to eat any.
- 2 zucchini, cut lengthwise on a mandoline to get even slices
- 4.5 ounces part-skim Ricotta cheese
- 2 eggs
- 3/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 18 ounces low-sugar pizza/marinara sauce
Mix together the Ricotta, eggs, and mozzarella cheese.
In an 8 x 8 square pan, pour in one layer of marinara sauce and spread evenly.
Lay one layer of zucchini slices on top of this.
Cover with a third of the cheese mixture.
Pour some more sauce.
Top with zucchini slices facing the other way from the ones you previously laid down (criss cross) and top with cheese and the rest of the sauce.
Bake at 375 uncovered for 30 minutes.
Sprinkle the parmesan cheese over it and bake another 10-15 minutes until it's all bubbling and cooked through.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.