Vegetarian

Zucchini Lasagna with Whole Wheat Noodles is for Dinner.

Zucchini Lasagna with Whole Wheat Noodles takes 30 minutes to prepare.

Zucchini Lasagna with Whole Wheat Noodles takes 120 minutes to cook.

Zucchini Lasagna with Whole Wheat Noodles makes 18 servings.

The ingredients for Zucchini Lasagna with Whole Wheat Noodles are:

Fresh whole wheat lasagna noodles (6 large noodles)
2 medium zucchini, sliced lengthwise into strips about 1/4 inch thick
2 gold bar squash cut into rounds
12 oz container part-skim ricotta cheese
1-1/2 cups shredded part-skim, low sodium mozzarella
1/2 cup egg beaters
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp italian spice grinder spices, ground fine
salt and pepper to taste
1 package Gimme Lean vegetarian sausage crumbles

Here is how you make Zucchini Lasagna with Whole Wheat Noodles:

Lightly spray a lasagna pan with cooking spray. Set aside.Preheat oven to 350.In a large pot, bring about 4 quarts of water to a boil with a little salt and oil. Boil each fresh lasagna noodle for about 4 minutes, then remove, rinse in cold water, and set aside. (You can probably do 2 noodles at a time.)Slice the zucchini lengthwise to make "lasagna noodle strips." Chop the yellow squash into small rounds. In a large bowl, thoroughly combine the ricotta cheese, egg beaters, and all spicesBegin by laying a single layer of lasagna noodles into the bottom of the prepared pan. Layer 1/3 of the yellow squash, then the zucchini and the sausage crumbles. Top with a thin layer of the ricotta mixture, then a layer of spaghetti sauce. Add another layer of lasagna noodle, then repeat the vegetable/cheese/sauce layering until the top of the pan is reached.Add the final layer of lasagna noodles, then top with the shredded mozzarella.Cover tightly with foil and place in oven on cookie sheet or drip pan (it WILL boil over). Bake at 350 for 70 minutes, then remove cover and continue baking for 20 minutes until top is lightly browned.Allow to cool for about 10 minutes before serving.Makes 18 servings.Number of Servings: 18Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Zucchini Lasagna with Whole Wheat Noodles is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 106.6

• Total Fat: 3.2 g
• Cholesterol: 7.4 mg
• Sodium: 297.1 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 3.0 g
• Protein: 4.5 g

The dietary needs meet for Zucchini Lasagna with Whole Wheat Noodles is Vegetarian