Uses zucchini instead of lasagna noodles
Preheat oven to 375. Saute meat and garlic in oil. Add tomato sauce, tomatoes, herbs, salt and pepper. Simmer 10 minutes, stirring occasionally. Mix the egg with ricotta. Oil a 9x13 baking dish. Place a layer of zucchini on the bottom, sprinkle with 1 tbsp. flour. Then a layer of ricotta cheese mixture, sprinkle with mozzarella and Parmesan, then a layer of tomato-meat sauce. Repeat, ending by sprinkling cheese on top. Bake 40 minutes. Let stand 10 minutes before serving.
Don't need to use oil if you brown the meat first then add garlic (can also throw in onion). Start with meat sauce on bottom and you don't have to oil the pan either
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 566 | ||
Calories from Fat: 353 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.2g | 52 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 117.2mg | 36 % | |
Sodium 1497mg | 52 % | |
Potassium 874mg | 23 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 14.7g | ||
Protein 36.4g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 566
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