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Gluten Free Calabacita Lasagna


Quick and easy

Quick and easy

Quick and easy

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 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 cooking 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 noodles, 2 cups sauce mixture and 1 1/2 cups cheese mixture. Repeat one more layer and top with 3 more no-boil noodles, remaining cheese and sauce mixture. Cover with plastic wrap and heat in microwave on high heat for 10 minutes. Remove plastic wrap and bake on 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

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