Vegetarian

Summer Squash Lasagna takes 30 minutes to prepare.

Summer Squash Lasagna takes 30 minutes to cook.

Summer Squash Lasagna makes 4 servings.

The ingredients for Summer Squash Lasagna are:

*Summer Squash, 4 small (remove)
Ricotta Cheese, part skim milk, 1.5 cup (remove)
Parmesan Cheese, grated, .5 cup (remove)
Egg, fresh, 1 medium (remove)
**Kroger Mozzarella Fat Free Shredded Cheese, 0.5 cup (remove)
Canned Tomatoes, 1 can (remove)
Garlic, 2 cloves (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Basil
garlic powder
Pepper
Salt

Here is how you make Summer Squash Lasagna:

Preheat over to 350.Saute one clove of garlic with pepper and salt in butter, add tomatoes and basil. Cut summer squash into lengthwise strips and broil with garlic clove and onion, turning once. In a bowl, mix parmesan, garlic powder, ricotta, basil, and egg. In an small pan, add a bit of the tomato sauce to the bottom. Add a layer of summer squash, then ricotta mixture. Add another layer of summer squash and the rest of tomato sauce. Top with 1/2 cup mozzarella. Bake for 30 min. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HANAVERY.

The nutritional information for Summer Squash Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 278.3

• Total Fat: 13.9 g
• Cholesterol: 86.0 mg
• Sodium: 544.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.3 g
• Protein: 23.4 g