Cheesy Zucchini Lasagna
photo by oriana
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- nonstick cooking spray
- 226.79 g shredded fat free mozzarella cheese or 226.79 g part-skim mozzarella cheese
- 473.18 ml shredded zucchini
- 236.59 ml fat-free ricotta cheese or 236.59 ml low-fat ricotta cheese
- 59.14 ml grated fat-free parmesan cheese
- 532.32 ml meatless sauce (may use a 27 oz. can of sauce)
- 9 uncooked whole wheat lasagna noodles
- 59.14-118.29 ml boiling water
directions
- Heat oven to 350°.
- Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
- Reserve 1/2 cup of the mozzarella cheese.
- Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
- Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
- Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
- Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
- Arrange remaining 3 noodles on top.
- Sprinkle boiling water over all.
- Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
- Remove from oven; sprinkle with reserved mozzarella.
- Let stand 15 minutes (or longer to get the desired firmness) before cutting.
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Reviews
-
This was fabulous! I am 49 years old and have NEVER made a lasagna that came out good. This was really good! I made a couple of alterations: added some thawed frozen spinach (water squeezed out) in with the cheese and instead of adding the boiling water, just used one full cup of sauce instead of the 3/4 cup in each step. I was leary about not cooking the noodles, but it was perfectly done. LOVE it! Thank you!
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