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Zucchini (or Eggplant) Lasagna

Zucchini (or Eggplant) Lasagna

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Food Category:  Pasta/Rice
Cal 331 kcal
Protein 20 g
Carbs 30 g
Fat 15 g
Added Sugar 6 g

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!

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