Try this Spinach and Zucchini Lasagna recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°(F). Stir together first 4 ingredients in a bowl. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third ricotta mixture. Repeat twice. Sprinkle with mozzarella.
Bake, covered with lightly greased aluminum foil, at 425°(F) for 25 to 30 minutes or until bubble and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 40 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 3.2mg | 0 % | |
Potassium 24.5mg | 1 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.6g | ||
Protein 1.4g | 2 % | |
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: 40
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