Try this Zucchini Lasagna recipe, or contribute your own.
Suggest a better descriptionPreparation
1. Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.
2. In a bowl, combine ricotta, eggs, parsley, seasoning and half of the Parmesan cheese and half of the bread crumbs. Set aside.
3. In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs (1/4 cup). Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and Parmesan.
4. Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.
5. *When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor. Grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 657 | ||
Calories from Fat: 308 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 628.9mg | 194 % | |
Sodium 1447.3mg | 50 % | |
Potassium 1151.4mg | 30 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 39.8g | ||
Protein 41.6g | 59 % | |
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: 657
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