Zucchini Lasagna Recipe


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Try this zucchini lasagna for your next dinner party.

Makes: 8 servings

Prep: 20 min

Cook: 3 ½ – 4 hours

Ingredients:-

Zucchini (sliced) – 4

Homemade tomato sauce – 4 cups

Part-skim ricotta – 15 oz.

Egg – 1

Parmesan cheese (freshly grated) – ¼ cup

Spinach (chopped) – 1 cup

Salt and pepper – to taste

Part-skim Mozzarella (shredded) – 16 oz.

Fresh parsley (chopped) – 2 tablespoon

Directions:-

  1. Mix together the spinach, egg, ricotta cheese and half the Parmesan cheese in a bowl.
  2. Spread a cup of tomato sauce in a greased slow cooker and spread 5 zucchini slices over it, slightly overlapping.
  3. Spread some of the egg mixtures over and sprinkle some Mozzarella.
  4. Repeat the layering until all the ingredients are used up, topping with Parmesan cheese and Mozzarella.
  5. Cook covered for 3 ½ – 4 hours on high.
  6. Serve garnished with parsley.

Nutrition Information per serving: 251 cal, 13.9 g total fat, 59.7 mg chol, 654.1 mg sodium, 11.9 g carb., 20.8 g protein.

Zucchini Lasagna


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