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Name: Zucchini Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb Zucchini; 1 jar tomato sauce; 2 cups Baby spinach; 15 oz Ricotta Cheese part skim; 2 cups shredded mozzarella; 1 large egg; 1 tsp dried oregano

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INGREDIENTS

1 lb Zucchini
1 jar tomato sauce
2 cups Baby spinach
15 oz Ricotta Cheese part skim
2 cups shredded mozzarella
1 large egg
1 tsp dried oregano

INSTRUCTIONS

preheat oven to 375 degrees

slice zucchini, lay flat on a cookie tray. sprinkle salt over top and allow it to sit for 10 minutes, then pat dry with paper towel.

stick in oven for 5 minutes per side and then blot dry again.

set aside 1 cup of mozzarella.

in a medium bowl, combine the ricotta, remaining mozzarella, egg, and oregano. stir to make cheese filling.

in a 9X13 pyrex, layer zucchini, spinach, sauce, cheese mix. repeat. top with 1 cup mozzarella.

cover with foil and bake at 375 degrees for 45 minutes or until zucchini is fairly soft.

uncover and bake for another 15-20 minutes, until cheese is golden brown.

allow to sit 10-15 minutes before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (1843g)
Recipe Makes: 1 Servings

Calories: 1996
Calories from Fat: 1014 (51%)

Amt Per Serving		% DV

	Total Fat 112.7g	150 %
	Saturated Fat 68.7g	344 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 4.7g
Cholesterol 633.6mg		195 %
Sodium 5598.2mg		193 %
Potassium 3843.5mg		101 %
Total Carbohydrate 74.3g		22 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 61.6g
Protein 177.4g		253 %
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.

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Calories per serving: 1996

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