Dinner

Vegetarian Spinach and Zucchini Lasagna is for Dinner.

Vegetarian Spinach and Zucchini Lasagna takes several minutes to prepare.

Vegetarian Spinach and Zucchini Lasagna takes 50 minutes to cook.

Vegetarian Spinach and Zucchini Lasagna makes 8 servings.

The ingredients for Vegetarian Spinach and Zucchini Lasagna are:

1 Tsp EVOO
1 Tbs fresh basil, chopped
1 Tbs Parsley flakes
2 Cups Ricotta Cheese
2 lb Zucchini diced
1 box frozen spinach, thawed and drained
1/2 Cup grated parmigiano cheese
1-28 oz can Organic Diced tomatoes in sauce (drained, not rinsed)
1 box no-bake lasagna noodles
2c shredded mozzarella cheese

Here is how you make Vegetarian Spinach and Zucchini Lasagna:

Preheat your oven to 350 degrees.Dice Zucchini and add to frying pan with EVOO, sautee for 3-4 minutes or until zucchini starts to get tender.Drain any leftover oil from zucchini (or pat zucchini dry with paper towels) and set aside. Combine 2 cups ricotta cheese, 1/2 cup grated parmigiano, 1~28oz drained organic diced tomatoes, frozen spinach, 1 tbs chopped fresh basil and 1 tbs parsley flakes.Layer no bake noodles, ricotta mixture then shredded mozzarella. Repeat in this order until you bet to the top with the mozzarella ending on the top.Cover with tin foil and bake at 350 for 50 minutes. Let stand for 5 minutes and serve!Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Vegetarian Spinach and Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 300.7

• Total Fat: 17.6 g
• Cholesterol: 56.9 mg
• Sodium: 641.0 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.7 g
• Protein: 25.1 g

Vegetarian Spinach and Zucchini Lasagna is Italian cuisine.

The dietary needs meet for Vegetarian Spinach and Zucchini Lasagna is Vegetarian