Easy Vegetarian Lasagna
Ingredients
- Olive oil cooking spray
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 28 oz. crushed tomatoes
- 1 1/2 tsp. dried basil
- 1 tsp. fennel, crushed
- 1 tsp. dried orange rind
- 1/8 tsp. crushed red pepper flakes
- 1 15 oz. container low fat ricotta cheese
- 1/2 lb. zucchini, grated and squeezed of excess liquid
- 2 small carrots, grated
- 1/2 C. egg substitute
- 1 C. shredded skim milk mozzarella cheese, + 1/4 C. for garnish (optional)
- 2 Tbs. grated Romano cheese, + 1 tsp. for garnish (optional)
- 6 oven-ready lasagna noodles
Directions
Preheat the oven to 350 degrees. 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 3-4 Tbs. 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.
From: www.diabetic-recipes.com
