Roasted Zucchini Lasagna
Source: Better Homes and Gardens
Gallery
Credit: Andy Lyons
Recipe Summary
Ingredients
Directions
Tip:
To tote this casserole to a potluck, prepare and bake as directed. Cover tightly with foil. Tote to destination in an insulated casserole carrier with heating packs. Serve within 2 hours. Or tote tightly covered unbaked lasagna in a cooler with cold packs to destination. After arriving, bake and serve as directed.
Make-Ahead Directions:
Prepare as directed through Step 3, except do not preheat oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed.
Nutrition Facts
Per Serving:
392 calories; fat 26g; cholesterol 95mg; saturated fat 11g; carbohydrates 22g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 17g; vitamin a 728.9IU; vitamin c 15.9mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.3mg; folate 76.6mcg; vitamin b12 0.5mcg; sodium 805mg; potassium 386mg; calcium 262.5mg; iron 1.6mg.