CREAMY ZUCCHINI LASAGNA

Creamy Zucchini Lasagna image

Number Of Ingredients 11

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2 uncooked lasagna noodles
1 tablespoon butter or margarine
1 medium zucchini, cut into julienne strips
2 tablespoons , sliced green onions
2 cloves finely chopped garlic
1 egg, beaten
1/2 cup ricotta cheese
4 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 cup spaghetti sauce
1 cup shredded mozzarella cheese (4 ounces)

Steps:

1. Heat oven to 350°. Cook noodles as directed on package drain. Rinse in cold water drain. Cut noodles crosswise into halves.2. Heat butter in 10-inch skillet over medium heat until melted. Cook zucchini, onions and garlic in butter about 3 minutes, stirring frequently, until zucchini is crisp-tender drain. Mix egg, ricotta cheese, 2 tablespoons of the Parmesan cheese and the marjoram.3. Spread 1/4 cup of the spaghetti sauce in each of 2 ungreased individual 16-ounce casseroles or au gratin dishes. Top each with 1 noodle half. Spread one-fourth of the ricotta mixture over each noodle half. Top each with one-fourth of the zucchini mixture. Sprinkle each with one-fourth of the mozzarella cheese. Continue layering with remaining noodles, ricotta mixture, spaghetti sauce and zucchini mixture. Sprinkle with remaining mozzarella cheese and remaining 2 tablespoons Parmesan cheese.4. Cover with aluminum foil and bake 20 minutes. Uncover and bake about 10 minutes longer or until hot and bubbly. Let stand 10 minutes before serving.1 Serving: Calories 560 (Calories from Fat 290) Fat 38g (Saturated 17g) Cholesterol 180mg Sodium 1300mg Carbohydrate 48g (Dietary Fiber 4g) Protein 36g % Daily Value: Vitamin A 52% Vitamin C 24% Calcium 82% Iron 16% Diet Exchanges: 3 Starch, 3 Medium-Fat Meat, 1 Vegetable, 2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves