Vegetarian

Spinich Zucchini lasagna is for Dinner.

Spinich Zucchini lasagna takes 15 minutes to prepare.

Spinich Zucchini lasagna takes 35 minutes to cook.

Spinich Zucchini lasagna makes 10 servings.

The ingredients for Spinich Zucchini lasagna are:

I medium zucchini
1 large Egg
12 oz Ricotta Cheese
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese
8 Slices provolone cheese
10 oz frozen spinach

Here is how you make Spinich Zucchini lasagna:

I always make two 9x9 pans and free one for a later time.That being said, spray the pans with non-stick spray and lightly coat the bottom of the pan with marinara sauce.Squeeze all the liquid out of the spinach and set aside.Thinly slice the zucchini into 1/8" slices with a mandolin and put a layer on top of the marinara sauce.Beat the egg and blend in the ricotta cheese.Add and blend in the Parmesan & Mozzarella cheeses.Blend in the frozen spinach. This is your filling.Spread half the spinach mix over the sliced zucchini and cover with a light layer of marinara sauce. Add another layer of zucchini, cover with more the marinara sauce. Top with 4 slices of provolone cheese, cover with foil and bake at 375 for 35 minutes. The lasagna should be bubbling.Uncover and cook another 5 minutes or until the provolone is slightly browned.Remove from the oven & let set for 10-minutes before slicing.Enjoy!Serving Size: Makes 10 pieces Number of Servings: 10Recipe submitted by SparkPeople user TIGHTLYLACED.

The nutritional information for Spinich Zucchini lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 174.9

• Total Fat: 10.3 g
• Cholesterol: 42.2 mg
• Sodium: 634.9 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.3 g
• Protein: 12.3 g

Spinich Zucchini lasagna is Italian cuisine.

The dietary needs meet for Spinich Zucchini lasagna is Gluten Free