Vegetarian

zucchini lasagna v.2 is for Dinner.

zucchini lasagna v.2 takes 60 minutes to prepare.

zucchini lasagna v.2 takes 45 minutes to cook.

zucchini lasagna v.2 makes 18 servings.

The ingredients for zucchini lasagna v.2 are:

8 large baby zucchini
2 cans diced tomatoes
1/4c pesto sauce
2c cheddar cheese, shredded
1c extra old cheddar cheese, shredded
2c 2% cottage cheese, drained
4c finely chopped mushroom pieces
4c finely chopped sweet peppers
2c finely chopped onions

Here is how you make zucchini lasagna v.2:

day before: slice zucchini lengthwise, sprinkle lightly with salt, then hang over the edge of a colander in the sink to drain overnight.put both cans of tomatoes into a pot, add pesto, and bring to a simmer stirring frequently. simmer until reduced to a sauce-like consistency.put finely chopped mushroom into a pot and heat on med, stirring frequently, until the juices start springing. when that happens, turn the mushrooms into a sieve and drain into the tomatoes. keep cooking the mushrooms until dark.to assemble:put some sauce in the bottom of a 9x13 pan.layer zucchini strips, pepper, mushroom, onions, cheddar, cottage cheese, sauce until done.bake at 350degr for 45min.let sit for 20min (at least) before cutting (this lets it set up).Serving Size: makes 18 piecesNumber of Servings: 18Recipe submitted by SparkPeople user 3NORNS.

The nutritional information for zucchini lasagna v.2 is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 140.5

• Total Fat: 8.4 g
• Cholesterol: 21.9 mg
• Sodium: 320.4 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.8 g
• Protein: 9.8 g

The dietary needs meet for zucchini lasagna v.2 is Vegetarian