Zucchini Red Sauce Lasagna-Freeze Dried Pantry
This is a freeze-dried pantry recipe using some already freeze-dried ingredients
This recipe makes one 9x13 pan of lasagna
Directions:
- Preheat the oven to 375℉.
- In a medium bowl, mix all ricotta filling ingredients until smooth.
- Spread a thin layer of sauce on the bottom of a 13x9 baking dish.
- Add a layer of freeze-dried zucchini noodles, then spread ricotta filling, mozzarella, and a sprinkle of parmesan.
- Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and parmesan on top.
- Bake uncovered for 40–45 minutes.
- Broil on high for 1–2 minutes until the cheese is golden brown.
- Sprinkle with chopped fresh basil, slice, and serve.
Rehydration:
No need to rehydrate the lasagna noodles, they will suck up moisture from the ingredients when it is cooking.
Notes:
The nutritional information is based on 12 servings of lasagna
Nutritional Value Per 1 serving
Calories: 279 Protein: 23 g Fat: 13.7 g Carbohydrates: 20.2 g Sugar: 13.8 g Fiber: 5.2 g