Meatless Zucchini Lasagna

Name: Meatless Zucchini Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 9 servings.
Cuisine: Europe, Italian
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 large egg, lightly beaten; 1 carton (15 ounces) part-skim ricotta cheese; 2 cups shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese

TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing YIELD: 9 servings.

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

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 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

1. 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.
2. 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.
3. Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with 3 noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
4. 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.

Nutrition Facts

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