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Vegetarian Zucchini Lasagna For One

Vegetarian Zucchini Lasagna For One

Prep time: 6 minutes
Cooking time: 3 minutes

Servings: 1
Serving size: 1 mug (310 grams)



  • 1 small zucchini
  • ½ cup (120 milliliters) jarred tomato sauce
  • ½ cup cooked brown lentils
  • ¼ cup part-skim ricotta cheese
  • 3 tablespoons shredded part-skim mozzarella cheese, divided


  1. Thinly slice zucchini into ⅛-inch-thick coins. Arrange slices on a microwave-safe plate and cook on high for 90 seconds. Remove plate from microwave and pat zucchini coins dry with a clean paper towel. Set aside.
  2. In a small mixing bowl, combine tomato sauce and cooked lentils. In a separate mixing bowl, combine ricotta and 2 tablespoons mozzarella. Set both aside. In a microwave-safe mug, layer zucchini coins in a circular pattern. Top with 1 tablespoon cheese mixture, spreading evenly. Top cheese mixture with 2 tablespoons lentil sauce.
  3. Repeat layering zucchini, cheese and sauce until mug is almost full, then top with remaining mozzarella. Cover mug with a clean paper towel and microwave on high for 90 seconds, until cheese is melted. Remove from microwave and let cool 2 minutes before serving.
Nutrition Per Serving:

CALORIES 297; TOTAL FAT 11g; SAT. FAT 6g; CHOL. 37mg; SODIUM 749mg; CARB. 29g; FIBER 9g; SUGARS 6g; PROTEIN 24g; POTASSIUM 1110mg; PHOSPHORUS 493m


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