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Add a photoRaciónes: 12
Ingredientes
- 36 ounce. meatless spaghetti sauce
- 1 pound box lasagna noodles (uncooked)
- 3 c. diced zucchini
- 1 pound low-fat Ricotta cheese
- 1 egg white
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon garlic pwdr
- 1 tbsp. grated Parmesan cheese
- 1 c. sliced mushrooms
- 1/4 c. grated reduced fat Swiss or possibly Mozzarella cheese
Direcciones
- Preheat oven to 375 degrees. Spread a thin layer of spaghetti sauce on the bottom of a 13x9 inch baking dish. Cover with a layer of noodles. Scatter one c. of zucchini pcs over the noodles. Drizzle with spaghetti sauce. Cover with more noodles, zucchini and sauce.
- Mix Ricotta cheese with egg white, seasoning blend, garlic pwdr and Parmesan cheese; carefully spread over the casserole. Scatter mushrooms over the cheese. Cover with one more layer of noodles, zucchini and sauce. (Save sufficient sauce so top can be completely covered.) Cover tightly with aluminum foil.
- Bake for 45 min to one hour. Uncover, scatter Swiss or possibly Mozzarella cheese on top and bake for 3 min, just to heat cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 69 | 24% |
| Total Fat 7.76g | 10% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 405mg | 17% |
| Potassium 496mg | 14% |
| Total Carbs 42.9g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.31g | 6% |
| Protein 12.17g | 19% |
