Vegetarian

Farmer's Market: Zucchini Lasagna is for Dinner.

Farmer's Market: Zucchini Lasagna takes 15 minutes to prepare.

Farmer's Market: Zucchini Lasagna takes 60 minutes to cook.

Farmer's Market: Zucchini Lasagna makes 2 servings.

The ingredients for Farmer's Market: Zucchini Lasagna are:

1 zucchini, trimmed (326g)
1 crookneck yellow squash, trimmed (124g)

1c. 2% cottage cheese (226g)
1 stem fresh basil
2 stems fresh oregano
3/4c pizza sauce (171g)

.4T, 1 heaping teaspoon parmesan (2g*)

Here is how you make Farmer's Market: Zucchini Lasagna:

Halve squashes lengthwise. Use a mandolin on the thickest setting to form ribbons. If you do not have a mandolin, place a half flat side down, and with your hand flat on top and pressing downward, take a slice off the bottom, remove and repeat until all squash as sliced.Refrigerate in a single layer on a towel overnight. You may speed up the dessication process by salting slices and allowing them to drain in a colander or simply cook longer, until no juices flow.In a loaf pan, start with a thin layer (Think of it as cooking oil.) of tomato sauce. Layer on top squash slices to create a single layer. Dollop on some of the cottage cheese. Then add more dollops of pizza sauce. (It will spread as you layer.) Repeat as necessary, about five layers.Cook at 350F until cheese is melted, about 25min.Coat the bottom of the panServing Size:?1/2 loaf pan

The nutritional information for Farmer's Market: Zucchini Lasagna is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 194.1

• Total Fat: 4.3 g
• Cholesterol: 11.7 mg
• Sodium: 417.8 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.4 g
• Protein: 16.1 g

The dietary needs meet for Farmer's Market: Zucchini Lasagna is Vegetarian