Meatless Zucchini Lasagna Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
6 lasagna noodles
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups water
2 cans (6 ounces each) tomato paste
2-1/2 teaspoons each dried thyme, basil and oregano
3/4 teaspoon salt
3 medium zucchini, thinly sliced
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
Cover and bake at 375 ° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
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