Gluten Free Calabacita Lasagna
2 large zucchini squash, thin sliced
1 can (14.5 oz.) each: H-E-B Sweet Corn and Diced Tomatoes with Green Chilies
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 cook
ing spray and set aside.
Combine zucchini, corn, diced tomatoes and marinara sauce in a large bowl; 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 nood
les, 2 cups sauce mixture and 1 1/2 cups cheese mixture. Repeat one more layer and top wi
th 3 more no-boil noodles, remaining cheese and sauce mixture. Cover with plastic wrap an
d heat in microwave on high heat for 10 minutes. Remove plastic wrap and bake on center o
ven rack for 30 minutes or until lasagna is bubbly in center and cheese is melted. Cool fo
r 10 minutes before cutting and serving.
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