1 each yellow squash and zucchini, sliced lengthwise
1 pkg. fresh whole eggplant or H-E-B Frozen Grilled Eggplant
1 tsp. salt
1 tsp. black pepper
1 pkg. frozen spinach, defrosted and strained
8 oz. non-fat ricotta cheese
2 cloves garlic, minced
1 bunch basil, chopped fine
1 pkg. no bake lasagna noodles
1 jar classic tomato sauce
1 pkg. H-E-B Part Skim Shredded Mozzarella
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 spray. Then sprinkle with salt and pepper.
Bake sliced vegetables in the oven for 10 to 12 minutes. The veggies should 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, and chopped basil. Mix until combined.
Remove roasted veggies from the oven and allow to cool a few minutes before building lasagna.
To build lasagna, start by lightly spraying an 8x8 baking dish with non-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, then top with a layer of sauce and then the second layer of noodles. Repeat until all veggies are gone. It is okay to have leftover noodles. For the top layer, pour remaining tomato sauce over last layer then cover with 1 cup of part skim Mozzarella cheese.
Bake in the oven for 1 hour, or until hot all the way through. Allow lasagna to cool a few minutes before serving.
Calories: 260, Total Fat: 7g, Saturated Fat: 3.5g, Sodium: 530mg, Carbohydrates: 30g, Dietary Fiber: 3g, Protein: 15g