Directions:
- *Substitute thinly sliced zucchini or eggplant for noodles. Can also add ground beef or turkey to vegetable mixture
- Preheat oven to 350 deg; coat 7 x 10 inch baking dish with cooking spray.
- Cook noodles if using noodles.
- Heat olive oil in skillet. Add vegetables and saute until tender, 5-7 minutes. If using meat, add here.
- Whisk lemon juice and ricotta in a bowl.
- Assemble lasagna: place 1/3 of tomato sauce in bottom of baking dish. Layer 1/3 of zucchini or noodles, 1/2 of vegetable (and meat) mixture and 1/2 of the ricotta cheese. Repeat for second layer. Top with remaining zucchini or noodles and sauce, then cover with foil and bake 15 minutes.
- Remove foil, sprinkle with mozzarella and bake another 15 minutes uncovered, until cheese is slightly browned. Let rest five minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.04 Kcal (616 kJ) | ||
| Calories from fat | 59.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 23.07mg | 8% | |
| Sodium | 163.24mg | 7% | |
| Potassium | 547.73mg | 12% | |
| Total Carbs | 13.7g | 5% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 9.7g | 19% | |
| Vitamin C | 12mg | 20% | |
| Iron | 28mg | 156% | |
| Calcium | 232.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 59.41 Kcal (249 kJ) | ||
| Calories from fat | 23.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 10% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 8% | |
| Sodium | 65.96mg | 7% | |
| Potassium | 221.31mg | 12% | |
| Total Carbs | 5.54g | 5% | |
| Sugars | 2.86g | 28% | |
| Dietary Fiber | 1.8g | 18% | |
| Protein | 3.92g | 19% | |
| Vitamin C | 4.8mg | 20% | |
| Iron | 11.3mg | 156% | |
| Calcium | 94.1mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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