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Summer Lasagna

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Ingredients
  Canned tomato sauce 8 Ounce (1 Can)
  Onion 1 Medium, chopped
  Basil leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon (Optional)
  Pepper 1⁄8 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Ricotta cheese 1 Cup (16 tbs)
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Parsley flakes 1 Teaspoon
  Zucchini 3 Medium (9 Inches Long)
  Tomato 1 Large, sliced
  Grated parmesan cheese 2 Tablespoon
Directions

Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl; set aside.
In medium bowl combine ricotta, mozzarella and parsley.
Set aside.
Peel zucchini and cut off ends.
Slice zucchini lengthwise into strips.
Arrange strips in 8x8-in baking dish.
Cover with wax paper.
Microwave at High 6 to 8 minutes, or until fork tender, rearranging after half the time.
Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Lasagna
Interest: 
Summer
Ingredient: 
Tomato

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 939 Calories from Fat 481

% Daily Value*

Total Fat 55 g84.3%

Saturated Fat 33.3 g166.5%

Trans Fat 0 g

Cholesterol 196.1 mg65.4%

Sodium 1599.5 mg66.6%

Total Carbohydrates 57 g18.9%

Dietary Fiber 13 g52.2%

Sugars 24.5 g

Protein 63 g126.1%

Vitamin A 95.4% Vitamin C 223.4%

Calcium 134.5% Iron 50.9%

*Based on a 2000 Calorie diet

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Summer Lasagna Recipe