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Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

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Ingredients:

Serving

9 lasagna noodles
3 cubes chicken bouillon
2 cups boiling water
1/2 cup butter
1 large onion, finely chopped
2 tsp minced garlic
1/2 cup all-purpose flour
1 tsp salt
1 1/2 cups milk
6 oz cream cheese, cubed
2 large carrots, finely chopped
1/2 cup chopped fresh basil
1/2 tsp ground black pepper
2 cups small curd cottage cheese, divided
1 large zucchini, cut into 1/8-inch thick rounds
1 cup grated parmesan cheese, divided
2 cups shredded mozzarella cheese, divided

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Fill a pot with salted water, bring to a boil, and place the lasagna noodles into the boiling water, one at a time. Stir gently to keep the noodles from sticking together; set heat to medium, and boil until the noodles are tender but still firm to the bite, 8 to 9 minutes. Drain in a colander set in the sink.
Dissolve the bouillon cubes in the boiling water, and set aside.
In a large skillet over medium heat, melt the butter, and cook and stir the onion and garlic until golden brown, about 10 minutes. Reduce heat if necessary to keep the vegetables from burning. Whisk the flour and salt into the skillet, then whisk in chicken bouillon mixture and milk in small additions, whisking to create a smooth sauce. Stir the cream cheese into the sauce, mixing until the cream cheese melts and incorporates into the sauce. Stir in carrots, basil, and black pepper, reduce heat to a simmer, and cook until the sauce almost returns to a boil. Remove from heat.
Spread 1 cup of sauce into the bottom of the prepared baking dish, and top with 3 lasagna noodles. Spread 1 cup of cottage cheese over the noodles, then top with 1 more cup of sauce. Spread half of the sliced zucchini over the sauce, and sprinkle with 1/3 cup of Parmesan cheese and 2/3 cup of mozzarella cheese. Repeat layers twice more, ending with 3 lasagna noodles, final 1 cup of sauce, final 1/3 cup of Parmesan cheese, and final 2/3 cup of mozzarella cheese. Cover the dish with foil.
Bake in the preheated oven until hot and bubbling, about 35 minutes; remove the foil, return to oven, and bake until cheese is golden brown, about 15 more minutes. Allow lasagna to stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3229.53 Kcal (13521 kJ)
Calories from fat	1869.69 Kcal
		% Daily Value*
Total Fat	207.74g	320%
Cholesterol	653.23mg	218%
Sodium	11611.51mg	484%
Potassium	2579.24mg	55%
Total Carbs	132.26g	44%
Sugars	55.13g	221%
Dietary Fiber	14.51g	58%
Protein	206.93g	414%
Vitamin C	28.6mg	48%
Vitamin A	2.6mg	86%
Iron	3mg	17%
Calcium	5125.7mg	513%

Amount Per 100 g
Calories	138.66 Kcal (581 kJ)
Calories from fat	80.28 Kcal
		% Daily Value*
Total Fat	8.92g	320%
Cholesterol	28.05mg	218%
Sodium	498.55mg	484%
Potassium	110.74mg	55%
Total Carbs	5.68g	44%
Sugars	2.37g	221%
Dietary Fiber	0.62g	58%
Protein	8.88g	414%
Vitamin C	1.2mg	48%
Vitamin A	0.1mg	86%
Iron	0.1mg	17%
Calcium	220.1mg	513%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

81.1

Points
86

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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