Italian

Spinach and Zucchini Lasagna is for Dinner.

Spinach and Zucchini Lasagna takes 15 minutes to prepare.

Spinach and Zucchini Lasagna takes 70 minutes to cook.

Spinach and Zucchini Lasagna makes 12 servings.

The ingredients for Spinach and Zucchini Lasagna are:

10 lasagna noodles
1 lb. low-fat ricotta cheese
1 12.3 oz. package light silken tofu
1/2 c. shredded carrots
1 1/2 c. fresh spinach, chopped
2 T. fresh basil, chopped
1 egg
1 jar pasta sauce
1 lb. shredded low-fat mozzarella cheese
1 zucchini, thinly sliced

Here is how you make Spinach and Zucchini Lasagna:

Preheat the oven to 350 degrees (375 if you're using a glass baking dish). Cook the pasta in a big pot of boiling water for about 6 minutes or until just softened. Mix together the ricotta, tofu, carrots, spinach, basil and egg in a big bowl. Drain the noodles and rinse in cold water. Coat the bottom of a 13x7 inch baking dish with sauce, then put down a layer of overlapping noddles (I use 3-4). Then layer on the ricotta mixture, mozzarella cheese, and top zucchini. Repeat the layering until you run out of noodles. Then top with whatever is left over and some cheese. Bake for 60 minutes and let sit for 10 before serving. Serves 12.Number of Servings: 12Recipe submitted by SparkPeople user MAYNARDBEAN.

The nutritional information for Spinach and Zucchini Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 286.1

• Total Fat: 14.9 g
• Cholesterol: 51.4 mg
• Sodium: 516.8 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.6 g
• Protein: 19.0 g

Spinach and Zucchini Lasagna is Italian cuisine.

The dietary needs meet for Spinach and Zucchini Lasagna is Vegetarian