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Carrot and Zucchini Lasagna
Source: dLife--CF

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

Prep Time: 20 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

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
1/2 Fat , 3 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch , 3 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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10 floz  no-salt tomato sauce
1 each  medium garlic cloves
0 1/2 tsp  dried basil
0 1/2 tsp  ground oregano
0 1/4 tsp  fennel seed
0 1/2 cup  shredded carrots
0 1/2 cup  sliced zucchini
1 cup  Cheese, ricotta, fat free
0 1/2 cup  liquid egg substitute
0 1/2 cup  Cheese, mozzarella, fat free, shredded
3 piece  no boil lasagna noodles
1 tbsp  grated Parmesan cheese
  1. Mix together the tomato sauce, garlic, basil, oregano, and fennel in a saucepan. Let simmer while preparing the rest of the recipe.
  2. In a bowl, combine the carrot, zucchini, ricotta cheese, egg substitute, and mozzarella cheese.
  3. Spread tomato sauce on the bottom of a microwave safe lasagna shaped dish.
  4. 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.
  5. 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.
  6. Cover with waxed paper and cook in the microwave for 8 minutes on a high setting. Let cool, covered, for 3 minutes then serve.

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