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Meatless Zucchini Lasagna

This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona

9 ServingsPrep: 45 min. Bake: 30 min. + standing

Ingredients

6 lasagna noodles
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups water
2 cans (6 ounces each) tomato paste
2-1/2 teaspoons each dried thyme, basil and oregano
3/4 teaspoon salt
3 medium zucchini, thinly sliced
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large
nonstick skillet, saute onion in oil until tender. Add garlic; cook
1 minute longer. Stir in the water, tomato paste and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place zucchini in a large saucepan; add 1/2 in. water. Bring to a
boil. Reduce heat; cover and cook for 5 minutes. Drain and set
aside. In a small bowl, combine egg and ricotta cheese.
Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking
dish coated with cooking spray; top with three noodles. Layer with

2 of 2

Meatless Zucchini Lasagna (continued)

Directions (continued)

half of the ricotta mixture and zucchini. Top with half of the
remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with
Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand
for 10 minutes before cutting. Yield: 9 servings.

Nutrition Facts: 1 piece equals 272 calories, 10 g fat (6 g saturated fat), 55 mg cholesterol, 454 mg sodium, 28 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1 starch.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.