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Cook'n with Betty Crocker 
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Zucchini Lasagna |
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Serves: 8 Print this Recipe3 cups chunky spaghetti sauce 1 cup shredded zucchini (about 1 medium) 6 uncooked lasagna noodles 1 cup ricotta or small-curd cottage cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 cups shredded mozzarella cheese (8 ounces) Heat oven to 350°. Mix spaghetti sauce and zucchini. Spread 1 cup mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with 3 noodles. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 cup of the spaghetti sauce mixture. Top with remaining noodles, sauce mixture and mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting. 1 Serving: Calories 230 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 35mg; Sodium 240mg; Carbohydrate 16g (Dietary Fiber 2g); Protein 15g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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