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Food Category: Pasta/Rice
Cal 331 kcal
Protein 20 g
Carbs 30 g
Fat 15 g
Added Sugar 6 g
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No. of Servings
Ingredients
- â…“ cup zucchini (sliced thinly, like lasagna noodles, can substitute eggplant)
- â…“ cup mushrooms (sliced)
- 2 ½ tbsp ricotta cheese
- 2 ½ tbsp mozzarella
- 4 tsp parmesan
- ¼ cup tomato sauce
- â…“ tsp dried basil
- ½ clove garlic (minced)
- 1 ounces lasagna noodles
- ½ tsp oregano
Instructions
- Preheat the oven to 325 F.
- Place a thin layer of tomato sauce on the bottom of a baking dish.
- Layer the thinly sliced zucchini.
- Add a thin layer of ricotta cheese on top of the zucchini.
- Spread minced garlic over the top of the ricotta cheese.
- Place a layer of thinly sliced mushrooms on top of the cheese.
- Add a layer of mozzarella, followed by another layer of tomato sauce.
- Add a layer of fresh basil or spinach.
- Add a layer of lasagna noodles (no need to boil them beforehand).
- Now, repeat another sequence of layering all ingredients.
- Finish by sprinkling Parmesan and oregano.
- Be sure to cover the dish with tin foil before placing it in the oven so lasagna noodles will soften.
- Cook for 45 minutes, and then serve!