Vegetarian

Veggie zucchini lasagna is for Dinner.

Veggie zucchini lasagna takes 60 minutes to prepare.

Veggie zucchini lasagna takes 40 minutes to cook.

Veggie zucchini lasagna makes 4 servings.

The ingredients for Veggie zucchini lasagna are:

2.0 cup, sliced Zucchini
170.0 Grams Tofu, firm
1.0 serving 1 Med. Green Bell Pepper
1.5 cup Ragu Light - Tomato & Basil
1.0 tbsp Extra Virgin Olive Oil
2.0 tbsp Basil
1.0 serving Great Value Mozzerella Cheese (shredded/part skim)
30.0 gram(s) Cheddar Cheese, Old - Kraft Cracker Barrel
0.5 cup cottage cheese 2%
3.0 clove Garlic
1.0 fl oz Red Wine

Here is how you make Veggie zucchini lasagna:

Chop pepper and put in fry pan with oil. Cook for a couple mins. Mince garlic and shred tofu with fork to resemble ground beef. Add to fry pan and fry fior 5 mins untill water is out of tofu and it stays to brown. Add wine to deglaze and the spag sauce to warm up. Remove from heat and set aside. Slice zucchini with knife or mandolins as thin as you can lengthway. Place single layer on cookie sheet with Parchment and cook in 400 f oven for 10 mins, flip then 10 more mins to dry out zucchini. Shred both cheeses and mix with cottage cheese. Add other spices here if you like. Layer red sauce then zucchini then cheese mix over untill all are used up.. 2 or 3 layers. Cook at 425 for 30 -40 mins. Let stand for 10 mins after cooking to firm up.Serving Size: Makes 4 servings of a 8x8 panNumber of Servings: 4.0Recipe submitted by SparkPeople user VICTORIAPTASIUK.

The nutritional information for Veggie zucchini lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 214.0

• Total Fat: 10.2 g
• Cholesterol: 16.3 mg
• Sodium: 430.9 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.7 g
• Protein: 13.2 g

The dietary needs meet for Veggie zucchini lasagna is Vegetarian