Vegetarian

Zucchini lasagna (noodle and meat free) takes several minutes to prepare.

Zucchini lasagna (noodle and meat free) takes several minutes to cook.

Zucchini lasagna (noodle and meat free) makes 8 servings.

The ingredients for Zucchini lasagna (noodle and meat free) are:

6 oz shredded mozzarella, skim
4 tbsps parmesan cheese, grated
15 oz ricotta cheese, skim
2 large eggs
1/4 tsp ground basil
1/4 tsp ground oregano
1 tsp parsley
1/4 tsp ground thyme
2 cups spaghetti sauce
2 large zucchini

Here is how you make Zucchini lasagna (noodle and meat free):

1.Cut the zucchini lengthwise to make your "noodles". 2.Place the zucchini noodles on a plate and microwave for 2 to 3 minutes.3.In a medium sized bowl combine the ricotta cheese, eggs, parmesan cheese and spices.4.Spray a 9x13" baking dish with cooking spray like Pam. Spread 1/3 of the spaghetti sauce (low carb if available) in the pan then layer on top with half of the zucchini noodles. Next layer half of the ricotta mixture and then half the mozzarella.5.Repeat layers- sauce, zucchini, ricotta mixture and mozzarella.6.Cover with the final 1/3 of the sauce. Cover with foil and bake at 375? F (200? C) for 45 minutes.7.Uncover and sprinkle with more mozzarella cheese. Then place under broiler for 2 to 3 minutes until cheese is slightly browned and bubbly.8.Let stand 15 minutes before cutting.Serving Size: 8 large servingsNumber of Servings: 8Recipe submitted by SparkPeople user GROOVYJESS.

The nutritional information for Zucchini lasagna (noodle and meat free) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 247.1

• Total Fat: 14.0 g
• Cholesterol: 92.8 mg
• Sodium: 728.1 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 2.0 g
• Protein: 19.6 g