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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot and Zucchini Lasagna

Source: dLife--CF

Three cheeses, basil, fennel, carrot and zucchini lasagna.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	368.9

Total Carbs	51.1 g

Dietary Fiber	4.8 g

Sugars	13.4 g

Total Fat	2.9 g

Saturated Fat	0.9 g

Unsaturated Fat	0.7 g

Potassium	716.4 mg

Protein	28.6 g

Sodium	461.1 mg

Dietary Exchanges 2.9 Fat, 3.3 Vegetables, 0.2 Meat, 1.3 Starch, 3.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Mix together the tomato sauce, garlic, basil, oregano, and fennel in a saucepan. Let simmer while preparing the rest of the recipe.
In a bowl, combine the carrot, zucchini, ricotta cheese, egg substitute, and mozzarella cheese.
Spread tomato sauce on the bottom of a microwave safe lasagna shaped dish.
Split one of the lasagna noodles into pieces and set on the bottom of the dish. Smear 1/3 of the vegetable mixture on the noodles then spoon 1/3 of the tomato sauce on top.
Continue layering the noodles, 1/3 vegetables, and 1/3 tomato sauce in that order ending with tomato sauce on top. Sprinkle the Parmesan cheese over all.
Cover with waxed paper and cook in the microwave for 8 minutes on a high setting. Let cool, covered, for 3 minutes then serve.