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Zucchini Lasagna without Noodles

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Ingredients
For sauce
  Red wine 1⁄2 Cup (8 tbs)
  Ripe olives 5 , minced (use more if needed)
  Tomato juice 2 Cup (32 tbs)
  Onion 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Black pepper 1 Teaspoon
  Tomato with jalapeno pepper 1 Can (10 oz)
For filling
  Low fat cottage cheese/Ricotta 2 1⁄2 Cup (40 tbs)
  Grated mozzarella 1⁄2 Cup (8 tbs)
  Eggs 2
  Chopped green onion 1⁄2 Cup (8 tbs)
Directions

Can use eggplant and zucchini, sliced lengthwise instead of pasta.
Carl doesn't like eggplant so I only use zucchini!
Layer with sauce and filling.
Sprinkle with 1/4 cup Parmesan cheese.
Bake 350 oven for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
6
Subtitle: 
Zucchini Lasagna

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 206 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 87.3 mg29.1%

Sodium 590.2 mg24.6%

Total Carbohydrates 16 g5.5%

Dietary Fiber 3.1 g12.4%

Sugars 10 g

Protein 18 g35.1%

Vitamin A 36% Vitamin C 80.5%

Calcium 21.2% Iron 11.5%

*Based on a 2000 Calorie diet

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Zucchini Lasagna Without Noodles Recipe, Zucchini Lasagna