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Zucchini-Noodle Lasagna

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3.5 by 13 people
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  • Makes: 12 servings
  • Serving Size: 1 piece
  • Prep: 30 mins
  • Broil: 12 mins
  • Bake: 30 mins 375°F

Zucchini-Noodle Lasagna

Directions

  1. Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375 degrees F.
  2. In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese.
  3. To assemble lasagna, spread 1 cup of the sauce mixture on the bottom of a 13x9x2-inch baking pan. Top with enough of the zucchini slices to cover the sauce mixture. Dollop half of the ricotta mixture on top of the zucchini; use a spoon to lightly spread ricotta mixture over zucchini. Sprinkle 3/4 cup of the mozzarella cheese on top. Top with half of the remaining sauce mixture. Repeat layers once more, ending with sauce mixture.
  4. Bake in the 375 degrees F oven for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 10 to 15 minutes more or until cheese has melted. Let stand for 10 minutes before serving.

From the Test Kitchen

Typical Lasagna: 1920 calories, 64 g fat (Maggiano's Little Italy)

Nutrition Facts (Zucchini-Noodle Lasagna)

  • Per serving:
  • 209 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 58 mg chol.,
  • 565 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 10 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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