Individual Zucchini Lasagne
Recipe: #6244
August 16, 2012
Categories: Side Dishes, Spinach, Mothers Day, Oven Bake, No Eggs, Vegetarian, Zucchini, Vegetarian Dinner, more
"Although this is for 2 people, I always adjust the ingredients to make it in a 9x13 pan when family visits. The zucchini is used in place of noodles."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (293.5 g)
- Calories 439.4
- Total Fat - 22.1 g
- Saturated Fat - 12.3 g
- Cholesterol - 82.2 mg
- Sodium - 1413.8 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 2.2 g
- Sugars - 4.1 g
- Protein - 32.8 g
- Calcium - 696.4 mg
- Iron - 3.5 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Slice zucchini in long thin strips.
Step 2
Combine zucchini and 1 tbsp water in skillet.
Step 3
Cook until slightly softened and bright green, about 3 minutes.
Step 4
Drain on paper towels.
Step 5
Cook spinach the same way.
Step 6
Mix spinach, cottage cheese, parmesan, salt (if using)and pepper.
Step 7
Slice toast in half and place one half in the bottom of a 2 cup ramekin; repeat with second one.
Step 8
Layer pasta sauce and filling alternately with part of the mozzarella.
Step 9
Top with remaining cheese.
Step 10
Bake at 350F for about 20 minutes.
Tips
No special items needed.
1 Reviews
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