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Gluten Free Calabacita Lasagna
Prep Time:
15 minutes
Cook Time:
40 minutes
8 servings

2 large zucchini squash, thin sliced

1 can (14.5 oz.) each: H-E-B Sweet Corn and Diced Tomatoes with Green

1 jar (27 oz.) H-E-B Marinara Sauce

1 bag (8 oz.) H-E-B Mexican Style Shredded Cheese

1 container (30 oz.) H-E-B Ricotta Cheese, regular or skim

9 Gluten Free No Boil Lasagna Noodles


Heat oven to 375°F. Spray a 9 x 13-inch microwave safe baking dish
with non-stick cooking spray and set aside.
Combine zucchini, corn, diced tomatoes and marinara sauce in a large b
owl; set aside.
Combine shredded cheese and ricotta cheese in a bowl and set aside.
Spread 1 cup sauce mixture in prepared baking dish. Top sauce with 3
no-boil lasagna noodles, 2 cups sauce mixture and 1 1/2 cups cheese mi
xture. Repeat one more layer and top with 3 more no-boil noodles, rem
aining cheese and sauce mixture. Cover with plastic wrap and heat in
microwave on high heat for 10 minutes. Remove plastic wrap and bake o
n center oven rack for 30 minutes or until lasagna is bubbly in center
and cheese is melted. Cool for 10 minutes before cutting and serving.

Nutritional Information

No Nutritional Information Available


No Source Information Available