Zucchini Lasagna Recipe | Nutritional Therapy for IBD

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Zucchini Lasagna

Prep:

Cook:

40 to 45 minutes

3 servings

Unknown

Save

Ingredients

2 or 3 medium zucchini, peeled

1 cup tomato sauce (see Related Recipes)

¼ cup olive oil

½ cup reduced fat Monterey Jack cheese, grated

½ cup parmesan cheese, grated

2 or 3 medium zucchini, peeled

1 cup tomato sauce (see Related Recipes)

60 ml cup olive oil

56 grams reduced fat Monterey Jack cheese, grated

45 grams parmesan cheese, grated

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P2

SCD

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat the oven to 375°F (190°C).
Using a mandolin or sharp knife, cut the zucchini lengthwise into long, thin slices. Set aside.
Pour ⅓ cup (80 ml) tomato sauce into an 8X8-inch (20.3x20.3-cm) baking dish.
Add one-third of the zucchini and drizzle with some oil.
Sprinkle one-third of each of the cheeses on top.
Repeat the process, creating 2 more layers, until all the ingredients are used.
Bake uncovered in the oven for 40 to 45 minutes, or until bubbling on top.
Allow to cool slightly before slicing.