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Ingredients
- 1 T extra virgin olive oil
- 1 lg. onion, minced
- 1/2 pound zucchini or possibly squash, sliced
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 jar spaghetti sauce
- 1/2 pound uncooked lasagna noodles
- 1 container Ricotta cheese
- 2 c. shredded Mozzarella cheese
Directions
- In a glass bowl, put together oil, onion, zucchini, garlic salt, oregano, salt, and pepper. Cover. In a dish, spread 1 cup sauce. Cover with 3 noodles; spread with half Ricotta. Drain vegetable mix. Arrange half mix over Ricotta. Sprinkle with half Mozzarella; spoon 1 cup sauce over cheese. Repeat. Cook on medium 35 to 40 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1062g | |
| Calories 1968 | |
| Calories from Fat 628 | 32% |
| Total Fat 70.12g | 88% |
| Saturated Fat 35.04g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 1888mg | 79% |
| Potassium 2076mg | 59% |
| Total Carbs 223.16g | 60% |
| Dietary Fiber 16.0g | 53% |
| Sugars 29.26g | 20% |
| Protein 109.12g | 175% |
