Vegetarian Lasagna

• 1 tablespoon extra virgin olive oil
• 2 (10 ounce) packages frozen chopped spinach
• 1 small zucchini peeled and shredded
• 1/2 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, crushed
• 1 (32 ounce) jar spaghetti sauce
• 1 1/2 cups water
• 1 16 oz container of part skim ricotta cheese
• 1 (4 ounce) package part skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg
• 8 ounces lasagna noodles

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot over medium heat sauté spinach, onion, oregano, basil and garlic, and zucchini in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix ricotta cheese, Parmesan cheese, parsley, salt, pepper and egg.
3. Place a small amount of sauce in the bottom of a lasagna pan. Place 3 uncooked noodles on top of sauce and top with layer of sauce and veggies. Add 3 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
4. Add a layer of shredded mozzarella cheese on top.
5. Cover with foil and bake in a preheated oven for 45 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Servings Per Recipe: 12

Amount Per Serving

• Calories: 241
• Total Fat: 7.8g
• Total Carbs: 27.7g
• Protein: 15.6g