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Summer Lasagna

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Submitted by jbk355

YIELD

6 servings

PREP

30 min

COOK

25 min

READY

60 min

Ingredients

8 231.2
OUNCES ML/G TOMATO SAUCE
¼ 1.3
TEASPOON ML BASIL *
0.6
TEASPOON ML BLACK PEPPER
freshly ground
1 237
1 5
TEASPOON ML PARSLEY LEAVES
1 1
LARGE LARGE TOMATOES
1 1
MEDIUM MEDIUM ONIONS
chopped
¼ 1.3
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML OREGANO
½ 118
CUP ML MOZZARELLA CHEESE
shredded *
3 3
MEDIUM MEDIUM ZUCCHINI
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl, set aside.

In medium bowl, combine ricotta, mozzarella and parsley.

Set aside.

Peel zucchini and cut off ends.

Slice zucchini lengthwise into strips.

Arrange strips in 8×8-inch baking dish .

Cover with wax paper.

Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time.

Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly.

Layer 4 to 6 of the strips in the bottom of baking dish.

Reserve 6 strips for second layer.

Spread ricotta mixture over zucchini.

Layer with sliced tomatoes.

Spread half of tomato sauce mixture over tomatoes; top with zucchini slices.

Pour remaining sauce over zucchini and sprinkle with Parmesan.

Reduce power to 50% (medium).

Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center.

Let stand 5 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 91 38% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 172mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 11g
Vitamin A 14% Vitamin C 46%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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