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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water. | 2. While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside. | 3. Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each. | 4. Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	12			-	-	-	-
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
baby grey summer squash	2			-	-	-	-
baby summer squash	2			-	-	-	-
pasta sauce	1	jar		-	-	-	-
mozzarella cheese	10	ounces	shredded	918.5236	77.1673	38.4419	50.6605

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.