Serves: 6
Carbs Per Serving : 23
Prep Time: This take time, but is worth it.
Effort: Average
Ingredients:
1/2 c onion, chopped
2 cloves garlic, chopped
3 tbsp parsley
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper3 c canned tomatoes
3/4 c tomato paste
1 c tomato sauce
3 c mushrooms, chopped
3 medium Zucchini
8 oz Lite mozzarella, grated
8 oz lowfat ricotta cheese
3 tbsp parmesan, grated
How to Prepare:
Sauté onion, garlic, parsley, and herbs in oil until onions are
tender.
Add chopped tomatoes, tomato paste and sauce. Cook for 1/2 hour on
medium heat, stirring often. Add the chopped mushrooms at the end.
Slice zucchini lengthwise, about 8 slices each.
In an 8 inch baking dish, layer ingredients beginning with a layer
of sauce, then zucchini, then ricotta, more sauce, zucchini,
mozzarella, sauce, etc. Top with parmesan cheese.
Bake at 375 degrees for 35 minutes. Let lasagna rest 10 minutes at
room temperature before slicing.
This dish does not slice easily. You will do better to use a spoon
to scoop it out. I served it to a vegitarian friend one evening and
he returned for thirds.
|
