Easy Vegetarian Lasagna

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Easy Vegetarian Lasagna

(makes 6 servings)

olive oil cooking spray

3 cloves garlic, minced

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

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.