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Zucchini Lasagna
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Rating: 4.1/5 (25 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 422
% Daily Value**
Total Fat 24g
Saturated Fat 12g
Unsaturated Fat 1g
Cholesterol 48mg
Sodium 185mg
Total Carbohydrate 39g
Dietary Fiber 3g
Sugars 7g
Protein 13g
Vitamin A  36%Vitamin C  14%
Calcium  35%Iron  5%
Potassium  14%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Lasagna

Recipe Tags: Pasta Recipes

Date Added: October 04, 2015
Great vegetable lasagna, and a good way to use all that zucchini from the garden


3 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk
Salt to taste
2 tablespoons Butter
3 tablespoons Extra Virgin Olive Oil
2 Onions medium
2 lbs Zucchini
4 oz Mozzarella Cheese
3/4 cup Parmesan Cheese
Pepper to taste
6 oz Lasagna Noodles package no boil
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1. Melt butter in sauce pan, add flour to make a roux, stir until mixture is smooth.

2. Cook for 2-5 more minutes after mixture bubbles, stirring constantly.

3. Whisk in the milk, continue to stir.

4. Reduce heat, keep stirring for 5 minutes until mixture thickens.

5. Season with salt and pepper, let stand (it will continue to thicken as it stands-add a little milk if it is not pourable).

1. Heat 1 Tbs butter and 1 Tbs olive oil in skillet, add sliced onion and salt, saute over medium heatuntil onions are soft.

2. Slice zucchini into 1/4 inch slices, brush with olive oil, place on baking pan in a single layer, salt, roast in a 450 oven for 20-25 minutes, turning once.

3. The zucchini should be caramelized somewhat (great flavor).

4. I know you are using no-boil noodles, but you need to boil them for 3 minutes, draining them and laying them on a towel.

1. Heat oven to 350.

2. Cover bottom of a baking pan with bechamel, cover with a layer of noodles, bechamel,1/3 of the zucchini slices, 1/3 of the onions, and 1/3 of the cheeses.

3. Continue, and top with a layer of noodles and bechamel.

4. Cover and bake for 15 minutes.

5. Uncover and continue baking for 15 more minutes (you can add extra mozzarella on the top now, if desired). Allow to cool for 10 minutes before sslicing.

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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Cheese, Onion, Olive Oil allergies.
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