HG's EZ Cheesy Zucchini Lasagna

By sunitagt

1/2 of recipe: 250 calories, 7g fat, 810mg sodium, 31g carbs, 4g fiber, 10g sugars, 18g protein -- PointsPlus® value 6*

Ingredients

• 1/2 cup light or low-fat ricotta cheese
• 2 tbsp. liquid egg whites (about 1 egg white)
• 1 tbsp. chopped fresh basil
• 1/2 tsp. chopped garlic
• 1/4 tsp. salt
• Dash ground nutmeg
• Four 1/4-inch-thick zucchini slices (cut lengthwise from long zucchini)
• 1 cup chopped mushrooms
• 1 cup canned crushed tomatoes
• 1/2 tbsp. Italian seasoning
• 2 sheets oven-ready lasagna noodles
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tbsp. reduced-fat Parmesan-style grated topping
• Optional seasoning: black pepper

Details

Servings 2
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 425 degrees. Spray a loaf pan with nonstick spray.

In a medium bowl, thoroughly mix ricotta cheese, egg whites, basil, garlic, salt, and nutmeg.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook zucchini strips until softened, about 3 minutes per side.

Remove zucchini, and pat dry.

Remove skillet from heat, re-spray, and return to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes.

Stir mushrooms into ricotta mixture.

In another medium bowl, mix crushed tomatoes with Italian seasoning.

Evenly layer ingredients in the loaf pan: 1/4 cup seasoned tomatoes, 1 lasagna sheet, half of the mushroom-ricotta mixture, 1/4 cup seasoned tomatoes, 2 zucchini slices.

Repeat layering with remaining ingredients.

Sprinkle with mozzarella cheese and grated topping. Bake until cheese is lightly browned, 20 - 25 minutes.