Source:

Internet site, citing the Hearst Corporation as publisher

Serves/Makes:8 servings

Ingredients

• 1 tbsp (15 ml). garlic-flavored oil
• 1 large zucchini, thinly sliced
• 1/2 cup (125 ml) carrot, shredded
• 1 15 oz (420 grm). container part-skim ricotta cheese
• 3/4 cup (175 ml) parmesan cheese, freshly grated
• 2 15 oz (420 grm). containers fat-free refrigerated tomato sauce
• 1 10 oz (280 grm). package frozen chopped spinach, thawed and squeezed dry
• 2 cups (475 ml) part-skim mozzarella cheese, shredded
• 12 lasagna noodles, partially cooked

Preparation

• Preheat oven to 375 degrees (200 C.).
• In a medium skillet, heat oil over medium-high heat.
• Add zucchini and carrot.
• Cook, stirring constantly, until vegetables are crisp-tender, about 2 minutes.
• Remove to a plate.
• In a small bowl, stir together ricotta and 1/2 cup (125 ml) Parmesan cheese.
• Spread 1/2 cup (125 ml) tomato sauce in the bottom of a 13 x 9 inch baking dish.
• Top with 3 lasagna noodles.
• Spread one-half ricotta mixture over noodles.
• Sprinkle with half of spinach.
• Top with 3 noodles.
• Spread with 1/2 cup (125 ml) sauce.
• Top with zucchini and carrot, spreading evenly.
• Sprinkle with 1 cup (225 ml) mozzarella cheese.
• Spread with 1/2 cup (125 ml) sauce.
• Top with 3 noodles, remaining ricotta, remaining spinach, 3/4 cup (175 ml) sauce, remaining noodles, and remaining sauce.
• Cover loosely with foil.
• Bake 25 minutes.
• Uncover and sprinkle with remaining mozzarella and Parmesan cheeses.
• Bake 20 minutes longer, until bubbly and cheese is melted.
• Let stand 15 minutes before cutting.

Comments

Nutrition per serving: 370 calories (35% from fat); 15 g fat (8 g saturated); 40 mg cholesterol; 440 mg sodium; 37 g carbohydrate (2 g fiber); 24 g protein. Percent of daily values: 55% calcium; 15% iron.