Spinach Zucchini LasagnaSubmitted by: YOGALOVESBACK
IntroductionA large piece is low in calories, high in protein and fibre, and delicious! A large piece is low in calories, high in protein and fibre, and delicious!
1/4 cup Light Feta Cheese
3/4 cup Light Tex-Mex (or any light grated cheese)
1/4 cup Chickpeas or Garbanzo Beans
1 cup Black Beans
2 cup Chopped Zucchini
4 Healthy Harvest Lasagna Noodles - Any whole wheat noodle will do
2 cup Raw Spinach (any variety, de-stemmed)
2 teaspoons Chili Spice
Skimpiness on the noodles is what really makes a difference calorie wise for this lasagna. That and low-fat cheese help keep each large serving under 300 calories for a whole meal!
Chop up the zucchini, onion, and tomatoes, and de-stem your spinach.
Use two lasagna noodles to cover the bottom of a 9'' casserole dish. You will have to break about 1/3 off each to form the middle row of noodles. Top with about 1/2 of the zucchini, tomatoes and onions. Top this layer with 1 cup of spinach, followed by about half of the tex-mex. Sprinkle the 2 tsp. of Chili powder on top of this layer.
Create another layer of noodles using 2 lasagna noodles broken again to form 3 rows. (they won't reach all the way across the pan, but that's okay).
Add the black beans and chickpeas on top of this noodle layer. Followed by the rest of the onion, tomato and zucchini. Top with a thin layer of spinach, the rest of the tex-mex and finally crumble your feta amongst this top layer of cheese.
Bake in the oven for about 40 minutes.
Let sit for a few minutes before serving. Divide the casserole dish into 4 large pieces for a hungry adult, or less as needed.
Serving Size: Makes 4 Large servings.