MEATLESS ZUCCHINI LASAGNA

Meatless Zucchini Lasagna image

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

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

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

Steps:

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., 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., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. 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° 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 : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges