Easy Vegetarian Lasagna
(makes 6 servings)
| 1 | small onion, 4 ounces (120 g), chopped |
| 1 | 28-ounce (793 g) crushed tomatoes |
| 1 1/2 | teaspoons (7.5ml) dried basil |
| 1 | teaspoon (5 ml ) fennel, crushed |
| 1 | teaspoon (5 ml ) dried orange rind* |
| 1/8 | teaspoon (0.6 ml) crushed red pepper flakes |
| 1 | 15-ounce (425 g) container low fat ricotta cheese |
| 1/2 | pound zucchini (240 g), grated and squeezed of excess liquid |
| 2 | small carrots, 4 ounces (120 g ), grated |
| 1/2 | cup (120 ml) egg substitute |
| 1 | cup (120 g) shredded skim milk mozzarella cheese, plus 1/4 cup (30 g) for garnish (optional) |
| 2 | tablespoons (15 g) grated Romano cheese, plus 1 teaspoon (2.5 g) for garnish (optional) |
| 6 | oven-ready lasagna noodles |
- Preheat the oven to 350°F (180°C), Gas Mark 4.
- Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
- Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
- Prepare an 8-inch (20 cm) oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce. Top with reserved mozzarella and Romano.
- Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.
- Remove from oven and allow to set for 10 minutes before cutting.
| Per serving: | 260 calories (26% calories from fat), 19 g protein, 7 g total fat (4.2 g saturated fat), 29 g carbohydrate, 4 g dietary fiber, 30 mg cholesterol, 426 mg sodium |
| Diabetic exchanges: | 2 lean protein (meat), 2 vegetable |
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