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Veggie Zucchini Lasagna
Recipe type: Dinner
  • 1 cup tomato or marinara sauce
  • 2 fresh tomatoes (or 1 cup canned diced tomatoes)
  • 2 zucchinis
  • 3 tbsp white or yellow onion, diced
  • 1 cup low-fat or fat-free ricotta cheese
  • 1 cup baby spinach leaves
  • 1 egg
  • 1 cup part-skim mozzarella cheese
  • 1 tsp olive oil
  • Garlic powder, sea salt and pepper, to taste
  1. Preheat oven to 375.
  2. First, start with the sauce. Pour ¼ cup water into pan over medium heat. Add fresh tomatoes, cover pan, and steam for about 3 minutes until skin has split and a ring has formed around the top of the tomato.
  3. Peel skin, remove seeds and discard. Chop into chunks and set aside.
  4. Pour 1 tsp olive oil into a saucepan over low heat. Add diced onions and saute for 2-3 minutes until onions start to soften.
  5. Add tomatoes, tomato sauce, sea salt, pepper and garlic powder. Simmer on low heat for 5-10 minutes, stirring occasionally, then set aside.
  6. Next, prepare the lasagna. Slice zucchini into thin slices using a mandoline slicer. Lightly salt and set aside for 5 minutes.
  7. Blot with power towel to remove excess moisture.
  8. Place on pan and grill for 1 minute on each side, then blot again with paper towel.
  9. Last, mix ricotta cheese with egg in a medium bowl and stir.
  10. Place a row of zucchini of the bottom of a square pan and layer with sauce.
  11. Layer with spinach leaves and ricotta cheese mixture.
  12. Repeat until ingredients are used up. Lasagna should have 2 rows of spinach and ricotta, and 3 layers of zucchini and sauce.
  13. After third layer of zucchini and sauce, top with mozzarella cheese.
  14. Bake at 375 for 40 minutes.
  15. When the lasagna is finished, there will be some water at the bottom of the pan from the zucchini, so you'll want to drain the water from the pan.
Serving size: 2 slices Calories: 425 Fat: 17g Carbohydrates: 30g Sugar: 20g Sodium: 1628mg Fiber: 5g Protein: 40g
Makes 2 servings.


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