Zucchini Lasagna

By Hklbrries

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

Ingredients

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

Details

Servings 9

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. 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 inch 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-by-9-inch baking dish coated with cooking spray; top with three 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.

Cover and bake at 375 F for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 to 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Information:
Per serving
272 calories
10 g fat (6 g saturated fat)
55 mg cholesterol
454 mg sodium
28 g carbohydrates
4 g fiber
18 g protein

Diabetic Exchanges:
2 lean meat
2 vegetable
1 starch
1/2 fat