1 pkg. no bake lasagna noodles
8 oz. non-fat ricotta cheese
1 pkg. frozen spinach, defrosted and strained
1 jar classic tomato sauce
1 pkg. fresh whole eggplant or H-E-B Frozen Grilled Eggplant
1 each yellow squash and zucchini, sliced lengthwise
1 pkg. H-E-B Part Skim Shredded Mozzarella
1 tsp. salt
1 tsp. black pepper
1 bunch basil, chopped fine
2 cloves garlic, minced
Preheat oven to 400°F.
Slice squash, zucchini, and eggplant lengthwise to make planks. Place
on a lined baking sheet and spray with a
minimal amount of cooking spr
ay. Then sprinkle with salt and pepper.
Bake sliced vegetable in the oven for 10 to 12 minutes. The veggies sh
ould start to brown lightly.
While veggies are baking, strain frozen spinach in a mesh strainer or
wring out in a clean cloth towel. You want to
remove as much moisture
as possible. In a medium size bowl, combine ricotta cheese, garlic, an
d chipped basil. Mix
Remove roasted veggies from the oven and allow to cool a few minutes b
efore building lasagna.
To build lasagna, start by lightly spraying an 8x8 baking dish with no
n-stick spray. Place a few spoonfuls of tomato
sauce at the bottom of
the dish. Then place the first layer of no bake noodles. Next place a
thin layer of ricotta cheese
mixture. Next place 1 layer of veggies, t
hen top with a layer of sauce and then the second layer of noodles. Re
until all veggies are gone. It is okay to have leftover noodles.
For the top layer, pour remaining tomato sauce over last
layer then co
ver with 1 cup of part skim mozzarella cheese.
Bake in the oven for 1 hour, or until hot all the way through. Allow l
asagna to cool a few minutes before serving.
Calories: 260, Total Fat: 7g, Saturated Fat: 3.5g, Sodium: 530mg, Carb
ohydrates: 30g, Dietary Fiber: 3g, Protein: 15g