Veggie Lasagna Recipe
Ingredients
- 2 large zucchini
- 1 red bell pepper
- 1 cup diced yellow onion
- 1 teaspoon minced garlic
- 1 cup fat free marinara sauce
- 2 egg whites
- 15 ounces fat free ricotta cheese
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon ground black pepper
- 2/3 cup shredded fat free mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
- Preheat the oven to 325 degrees
- Lightly coat an 8 x 8 inch-baking pan with olive oil cooking spray. Set aside
- Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices (lengthwise) in a single layer on the baking sheet
- Spray them lightly with olive oil cooking spray
- Broil (or grill) the zucchini for about 8 minutes, or until tender and very lightly browned
- Set aside to cool
- To prepare the sauce, saute the bell pepper, onion, and garlic for about 5 minutes
- Stir in the marinara sauce and bring to a boil
- Reduce the heat and simmer for about 5 minutes and stir frequently (The sauce will be very thick)
- Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning, and black pepper until well combined.
- To assemble the lasagna, spread half of the sauce in the bottom of the prepared baking pan
- Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese
- Repeat with the remaining sauce, zucchini slices, ricotta mixture, and mozzarella
- Sprinkle with Parmesan cheese
- Bake for about 40 minutes, or until bubbly and lightly browned
- Let stand for 5 minutes before serving
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 87 | 48% |
| Total Fat 9.72g | 12% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 301mg | 13% |
| Potassium 434mg | 12% |
| Total Carbs 12.25g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.69g | 4% |
| Protein 11.7g | 19% |
