Light Vegetarian Lasagna

Name: Light Vegetarian Lasagna
Prep time: 75 min
Yield: 12
Cuisine: Italiana
Ingredients: 1 teaspoon olive oil; 1 zucchini, in slices; 2 cups ricotta cheese, low-fat; 1 egg; 1 tablespoon basil; 1/4 teaspoons salt; 1/8 teaspoons pepper; 2 cups tomato sauce, for spaghetti; pre-cooked lasagna pasta; 1 package frozen spinach, thawed and dry; 1/4 cups Parmesan cheese, shredded; 1/4 cups Mozzarella cheese, low-fat shredded

Victoria Cherniag Ruiz

Spinach, Zucchini, Tomato Sauce, and Ricotta Cheese Lasagna. Prepared with low-fat ingredients and full of flavor. Enjoy this pasta dish for only 215 calories per serving!

Reviewed by Editorial Team of Kiwilimón

Published: 24-01-2010

Preparation

1h 15 mins

Medium

Preheat the oven to 350ºF (190°C). Grease the lasagna dish with PAM. Heat the olive oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, seasoning with salt and pepper. Set aside. In a medium baking dish, mix the ricotta cheese, egg, basil, salt, and pepper. Reserve ½ cup of the spaghetti sauce. Place 3 lasagna sheets on the baking dish and cover with half of the spaghetti sauce. Place half of the ricotta cheese mixture on top, half of the spinach, half of the zucchini, and half of the Parmesan cheese. Repeat this step with another layer of pasta. Finally, add the remaining reserved tomato sauce and sprinkle with shredded mozzarella cheese. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover and return to the oven for another 20 minutes or until very hot and the cheese is bubbling. Let rest for 10 minutes before serving.