Veggie Lasagna
Source of Recipe
Hungry Girl
List of Ingredients
- 1 lb (about 3 medium sized) zucchini; ends removed & sliced lengthwise into wide, flat strips
- 1 lg portabella mushroom; sliced into strips
- 1 lg eggplant; ends removed & sliced lengthwise into wide, flat strips
- 15 oz frozen chopped spinach; thawed, thoroughly drained & patted dry
- 16 oz tomato sauce w/ garlic
- 1 cup frozen ground beef style soy crumbles
- 1 egg white
- 1 cup fat-free ricotta cheese
- 1/2 cup shredded fat-free mozzarella cheese
- 1 tbsp reduced-fat grated parmesan
- 1 tbsp chopped basil
- 1/4 tsp salt
- pinch nutmeg
Instructions
- Preheat oven to 425 degrees.
- Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
- Spritz a large pan evenly with nonstick cooking spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from the heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches.
- Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
- Spray a deep 8" x 8" pan with nonstick spray. Pour half (8 oz) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese.
- Bake uncovered 30 minutes.
Final Comments
1/4th of recipe:
238 calories 2g fat 33g carbs 25g protein
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