Vegetarian

Meatless Zucchini Lasagna takes 30 minutes to prepare.

Meatless Zucchini Lasagna takes 40 minutes to cook.

Meatless Zucchini Lasagna makes 6 servings.

The ingredients for Meatless Zucchini Lasagna are:

3 large zucchini
2 sm - med yellow squash
1 large white onion
1/2 large red onion
1 1/2 c fresh mushroom
1 jar of your favorite spaghetti sauce
4 oz shredded mozzarella
garlic pepper
rosemary and garlic seasoning
salt
pepper
olive oil for light sauteing (less than 1/4 cup total)

Here is how you make Meatless Zucchini Lasagna:

Makes 6 large servings. Bake at 350 for 40 minutes or until brown on top and hot through.Slice zucchini long thin slices sprinkle with olive oil and lightly saute just until they begin to brown, set aside. Dice yellow squash and red onions into petite pieces, saute, season with garlic pepper and set aside. Dice white onion in 1 inch pieces and saute with mushrooms, season with rosemary and garlic seasoning, set aside. In an 8 x 8 in pan, spread 1/3 sauce. Layer 1/3 of zucchini on bottom, then all yellow squash combination, 1/3 cheese,1/3 sauce, 1/3 zucchini, all of the mushroom combination, 1/3 cheese, balance of zucchini, sauce and cheese.Number of Servings: 6Recipe submitted by SparkPeople user VARRIETA.

The nutritional information for Meatless Zucchini Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 257.4

• Total Fat: 14.9 g
• Cholesterol: 11.0 mg
• Sodium: 566.7 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 6.6 g
• Protein: 11.2 g