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| INGREDIENTS |
| 3 cup |
grated zucchini |
| 3 cup |
grated carrots |
| 1 |
10 oz. package frozen spinach, thaw and drained |
| 1 tbsp |
olive oil |
| 1 cup |
romano cheese, grated |
| 8 oz |
low fat ricotta cheese |
| 12 oz |
low fat mozzarella cheese |
| 2 |
large eggs |
| 2 - 1/2 cup |
plain tomato sauce |
| 12 |
no cook lasagna noodles |
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| RECIPE |
- Preheat oven to 350 degrees F.
- Saute zucchini and carrots separately in oilive oil until crisp-tender, set each aside.
- Combine ricotta, eggs, romano and Italian seasoning together, mix well.
- Assemble lasagna.
- Spread layer of sauce on bottom of 9 x 13 pan.
- Top with three noodles, not over lapping.
- Spread with one-third of ricotta, spinach and one-third mozzarella.
- Top with three noodles, then sauce, ricotta, carrots, mozzarella.
- Top with three noodles, then sauce, ricotta, zucchini, and mozzarella.
- Top with three noodles, and remaining sauce.
- Cover with foil and bake for 30 minutes, remove foil, sprinkle mozzarella and bake an additional 10 minutes; let rest 20 - 30 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1/8 of pan
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
370 |
|
| Total Fat |
12 g |
|
| Sodium |
920 mg |
|
| Total Carbohydrates |
41 g |
|
| Fiber |
6 g |
|
| Protein |
24 g |
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