Dinner

Zucchini and eggroll wrapper lasagna is for Dinner.

Zucchini and eggroll wrapper lasagna takes 10 minutes to prepare.

Zucchini and eggroll wrapper lasagna takes 20 minutes to cook.

Zucchini and eggroll wrapper lasagna makes 4 servings.

The ingredients for Zucchini and eggroll wrapper lasagna are:

Ground beef, extra lean, 8 oz (remove)
*Egg Roll Wrap (1), 2 serving (remove)
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
*Ragu Classic Alfredo Sauce, 0.25 cup (remove)
Cheddar Cheese, 2 slice (1 oz) (remove)
*Kraft Mozzarella Finely shredded Part Skim cheese, 0.25 cup (remove)
Muenster Cheese, 2 slice (1 oz) (remove)
Ricotta Cheese, part skim milk, .25 cup (remove)
Cottage Cheese, 2% Milkfat, 0.25 cup (not packed) (remove)
Zucchini, 1 cup, sliced (remove)
Mushrooms, fresh, .25 cup, pieces or slices (remove)
*Spinach, cooked, 1 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 0.5 cup (remove)
*Ragu Sauce, 1 serving (remove)

Here is how you make Zucchini and eggroll wrapper lasagna:

Use alternating layers of eggplant silces and eggroll wrappers in place of noodle layers.Prepare as you would regular lasagnaBake until eggplant in tender (@approx 350F)Number of Servings: 4Recipe submitted by SparkPeople user ITSNEVER2LATE!.

The nutritional information for Zucchini and eggroll wrapper lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 434.6

• Total Fat: 25.2 g
• Cholesterol: 87.7 mg
• Sodium: 751.5 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 6.3 g
• Protein: 28.5 g