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Ingredientes
- 1 T extra virgin olive oil
- 1 lg. onion, minced
- 1/2 pound zucchini or possibly squash, sliced
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 jar spaghetti sauce
- 1/2 pound uncooked lasagna noodles
- 1 container Ricotta cheese
- 2 c. shredded Mozzarella cheese
Direcciones
- In a glass bowl, put together oil, onion, zucchini, garlic salt, oregano, salt, and pepper. Cover. In a dish, spread 1 cup sauce. Cover with 3 noodles; spread with half Ricotta. Drain vegetable mix. Arrange half mix over Ricotta. Sprinkle with half Mozzarella; spoon 1 cup sauce over cheese. Repeat. Cook on medium 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 328 | |
| Calories from Fat 105 | 32% |
| Total Fat 11.69g | 15% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 315mg | 13% |
| Potassium 346mg | 10% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.88g | 3% |
| Protein 18.19g | 29% |
