Zucchini Lasagna

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This quick easy dinner uses zucchini for lasagna noodles. A delicious way to increase your vegetable intake and decrease your carbohydrate intake.

Prep Time: 15min | Cook Time: 1hr | Total Time: 1hr 15min | Yield: 6

Ingredients:

• 2 lbs. zucchini (4 medium)

• 1 – 32 oz. jar tomato and basil sauce

• 2 cups part-skim ricotta cheese

• 2 cups shredded part-skim mozzarella cheese

• ¼ cup Parmesan Cheese

Instructions:

1. Preheat oven to 375 degrees.

2. Spread ¼ cup sauce on the bottom of a 9 X 13 Pyrex.

3. Slice each zucchini lengthwise into 6 thin slices

4. Cover the bottom of the Pyrex with 8 slices of zucchini, cover with 1 cup of ricotta cheese and sprinkle 1 cup of shredded mozzarella cheese on top.

5. Add another layer of zucchini, top with remaining ricotta and ½ cup of mozzarella.

6. Layer remaining zucchini on top and add sauce and sprinkle remaining mozzarella on top.

7. Finish with ¼ cup Parmesan.

8. Bake for 45 minutes covered. Then bake uncovered for an additional 15 minutes.

9. Serve with pasta, rice, or sourdough bread.

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Nutrition Facts:

Serving Size: ⅙

Calories: 317

Total Fat: 17 g

Total Carbohydrate: 15 g

Protein: 23 g

Equivalents: 3 medium fat proteins, 3 vegetables