Zucchini Lasagna
Prep:
|
Cook:
40 to 45 minutes
3 servings
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Ingredients
2 or 3 medium zucchini, peeled
1 cup tomato sauce (see Related Recipes)
¼ cup olive oil
½ cup reduced fat Monterey Jack cheese, grated
½ cup parmesan cheese, grated
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2 or 3 medium zucchini, peeled
1 cup tomato sauce (see Related Recipes)
60 ml cup olive oil
56 grams reduced fat Monterey Jack cheese, grated
45 grams parmesan cheese, grated
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat the oven to 375°F (190°C).
- Using a mandolin or sharp knife, cut the zucchini lengthwise into long, thin slices. Set aside.
- Pour ⅓ cup (80 ml) tomato sauce into an 8X8-inch (20.3x20.3-cm) baking dish.
- Add one-third of the zucchini and drizzle with some oil.
- Sprinkle one-third of each of the cheeses on top.
- Repeat the process, creating 2 more layers, until all the ingredients are used.
- Bake uncovered in the oven for 40 to 45 minutes, or until bubbling on top.
- Allow to cool slightly before slicing.
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Nutritional Info
Storage
Notes
The lasagna can be made ahead, cooled, covered, and frozen for up to 2 months.
Used with permission from
UMass Medical School Center for Applied NutritionRelated Recipes
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