Thursday, May 9, 2013
This was actually a really easy and fairly quick lasagna recipe!
8 no-boil lasagna noodles
1 large zucchini, chopped
1 large yellow summer squash, chopped
8 oz package white mushrooms, sliced
1 small onion, chopped
2 small tomatoes, seeded and chopped
2 tsp olive oil
1 cup light ricotta cheese
1/4 cup fresh Italian parsley, chopped
3 Tbsp Parmesan cheese
2 cups pasta sauce, low sodium
1 cup shredded mozzarella cheese
In a large skillet, heat olive oil over medium-high heat. Add zucchini, squash, mushrooms, and onion. Cook, stirring regularly, for 5 minutes or until tender. Remove from heat and set aside.
In a small bowl, combine ricotta cheese, parsley, Parmesan cheese.
Spray a 2 quart rectangular baking dish with cooking spray. Place 1/2 cup of pasta sauce in the pan to coat the bottom. Place 3-4 lasagna noodles in the bottom of the pan. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
Bake, uncovered, at 375 for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes or until heated through.
Recipe adapted from: http://www.diabeticlivingonline.com/recipe/pasta/vegetable-lasagna/