Dinner

Zucchini Portabello Lasagna is for Dinner.

Zucchini Portabello Lasagna takes several minutes to prepare.

Zucchini Portabello Lasagna takes 40 minutes to cook.

Zucchini Portabello Lasagna makes 6 servings.

The ingredients for Zucchini Portabello Lasagna are:

1/2 lb Whole Wheat Lasagna Noodles
3/4 cup part-skim mozzarella cheese
1.5 cup fat free cottage cheese
.25 cup parmesan cheese
1 large egg
3 small zucchini, sliced
2.5 cups tomato sauce
2 tsp basil, dried
2 tsp oregano
1/2 cup onion
1 clove garlice, minced
1/8 tsp black pepper

Here is how you make Zucchini Portabello Lasagna:

Boil noodles following package directions. Combine 1 oz mozzarella & 1 tbsp parmesan & set aside.Combine remaining mozzarella & parmesan cheese with the cottage cheese and egg. Set aside.Combine tomato sauce, and spices. Spread thin layer of sauce in bottom of 13x9" baking dish that has been sprayed with non-stick product. Layer 1/3 of noodles, half of the cheese mixture, a layer of zucchini and a layer of mushrooms. Repeat, noodles, cheese, vegetables, sauce, noodles, sauce and finishing with the mozzarella & parmesan mixture. Bake at 350 for 30 minutes covered with foil. Remove foil and bake 10 additional minutes.Number of Servings: 6Recipe submitted by SparkPeople user DNEJACOB.

The nutritional information for Zucchini Portabello Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 326.8

• Total Fat: 8.1 g
• Cholesterol: 57.7 mg
• Sodium: 769.8 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 6.8 g
• Protein: 23.7 g

Zucchini Portabello Lasagna is Italian cuisine.

The dietary needs meet for Zucchini Portabello Lasagna is Low Fat