Yields: 9 servings. Serving size: 1 square. Cook time: 50 minutes.
Nutrition information per serving: 193 calories; 6 g fat; 467 mg sodium; 25 g carbohydrate; 3 g fiber; 12 g protein.
All you need is:
- 2 tablespoons garlic, minced
- 1/2 onion, chopped
- 1 tablespoon extra virgin olive oil
- 3 cups assorted vegetables, such as zucchini, eggplant, mushrooms, chopped
- 1 egg
- 1 cup low-fat ricotta cheese
- 2 cups fresh spinach
- 2 cups tomato sauce
- 12 oven-ready lasagna noodles
- 1 cup mozzarella cheese, shredded
All you do is:
- Preheat oven to 375 F. Grease 9x13 inch pan.
- In a pan over medium high heat, saute garlic and onion in olive oil. Add chopped vegetables and cook until tender. Set aside.
- In a mixing bowl, whisk egg into ricotta cheese. Stir in fresh spinach.
- Spread a small amount of tomato sauce to thinly cover the bottom of the greased pan. Top with a layer of lasagna noodles. Layer with half ricotta mixure then half of vegetables. Top with ¾ cup tomato sauce and ½ cup shredded mozzarella. Repeat.
- Top with a final layer of noodles, remaining tomato sauce and mozzarella.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes, or until cheese becomes bubbly.
