Enjoy a (healthy) taste of Italy with a delicious pan of zucchini lasagna.
If you love a good slice of lasagna, but could do without the cards, this recipe for zucchini lasagna is for you.
WHAT’S IN IT
¾ cup marinara
1.5 cups zucchini
⅔ cup part skim or reduced fat mozzarella
1 cup part skim or low fat ricotta
1 tsp Italian seasoning
4 tbsp. grated parmesan
HOW TO MAKE IT
Preheat oven to 400; slice zucchini using a mandolin or peeler.
Mix 2 tbsp. parmesan, ricotta, Italian seasoning and egg and pour some marinara into bottom of pan.
Roll zucchini with ricotta mixture and line up in a baking dish.
Cover with shredded mozzarella and remaining parmesan.
Cook for 30 minutes or until toasted brown and zucchini is tender.