Italian

Zoodle Ribbon Lasagna is for Dinner.

Zoodle Ribbon Lasagna takes 20 minutes to prepare.

Zoodle Ribbon Lasagna takes 40 minutes to cook.

Zoodle Ribbon Lasagna makes 8 servings.

The ingredients for Zoodle Ribbon Lasagna are:

658 grams Zucchini
427 gram Happy Harvest Tomato Sauce (by DANEMORGAN)
2 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
7.5 oz Ricotta Cheese, part skim milk
1 cup Cheese - Kraft Mozzerella Shredded
113 gram(s) Kraft 2% Shredded Colby and Monteray Jack Cheese (by MOMHOLMES1)
6 tbsp Parmesan Cheese, grated
16 oz 80/20 ground beef chuck
2 tbsp Butter, salted
4 tbsp Italian Spice (by SLIDOG)

Here is how you make Zoodle Ribbon Lasagna:

Cook the zoodles in a separate fry pan with 2 tbs. of real butter. Brown the ground beef and mushrooms in a separate fry pan. Drain grease and water. Add the tomato sauce and Italian seasoning to the ground beef and mushrooms and simmer for 10 minutes. Layer all of the ingredients in a 9x13 glass casserole dish ending with Monterey Jack cheese on top with 3 tbs. parmesan. Bake at 375 for 30 minutes or until golden brown on top. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user TAMLOU50.

The nutritional information for Zoodle Ribbon Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.3

• Total Fat: 22.2 g
• Cholesterol: 71.5 mg
• Sodium: 628.2 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.8 g
• Protein: 23.1 g

Zoodle Ribbon Lasagna is Italian cuisine.

The dietary needs meet for Zoodle Ribbon Lasagna is Low Carb