Cheesy Zucchini Lasagna

Ozma's Note:

This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 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:

1. Heat oven to 350°.
2. Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
3. Reserve 1/2 cup of the mozzarella cheese.
4. Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
5. Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
6. Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
7. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
8. Arrange remaining 3 noodles on top.
9. Sprinkle boiling water over all.
10. Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
11. Remove from oven; sprinkle with reserved mozzarella.
12. Let stand 15 minutes (or longer to get the desired firmness) before cutting.

Reviews

[LoriM3]

Easy and delicious! I used Classico Italian Sausage spaghetti sauce, and the results were fantastic! I'll be making this again...

[Laura Zimmerman]

Really easy for a lasagna recipe. Everyone in our family thought it was great and I loved the fact that I could put a bunch of zucchini (which we have an abundance of right now!) through the shredder on the food processor and not have to fiddle with slicing it all. Great recipe!

[Chef #730763]

I added some ground turkey in with the zucchini, and it was great! We will have this again. Thank you!