Sneaky Zucchini Lasagna

reprinted from Snack Girl to the Rescue!

Serves 8, 1 ¼ cups per serving

1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese

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.

254 calories, 10.8 g fat, 5.7 g saturated fat, 24.3 g carbohydrates, 6.3 g sugar, 16.6 g protein, 2.5 g fiber, 644 mg sodium, 8 Freestyle SmartPts

Return to Baked Zucchini Lasagna

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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