Sneaky Zucchini Lasagna
"Sneak" some zucchini into your lasagna by adding it in layers with your pasta.
Servings: 8 servings
Calories: 254kcal
Ingredients
- 15 oz container part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 25 oz jar tomato sauce, no cheese or sugar added (such as marinara sauce)
- 14.5 oz diced fire-roasted tomatoes with juice 1 can
- 1 large zucchini sliced lengthwise into 7 or 8 slices
- 6 no-bake lasagna noodles Anjali's note: I'd use whole wheat lasagna noodles if you can!
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 375°F degrees.
- Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
- Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
- Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture.
- Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
Notes
From Snack Girl to the Rescue!
Note: This recipe is a bit high in sodium because the pre-made tomato sauce and fire-roasted tomatoes have a lot of added salt. If you are concerned about your sodium level, use low-sodium versions of these products and you will be fine.
Nutrition Tip: One serving of this includes 36 percent of your daily value of calcium and 11 percent of your iron.
Nutrition
Calories: 254kcal | Carbohydrates: 24.3g | Protein: 16.6g | Fat: 10.8g | Saturated Fat: 5.7g | Sodium: 644mg | Fiber: 2.5g | Sugar: 6.3g