Zucchini Lasagna

4 cups Morningstar crumbles
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz ca\rushed tomatoes
2 tbsp chopped fresh basil
3 med zucchini
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese
1/4 cup Parmigiano Reggiano
1 large egg


In a medium bowl mix egg, ricotta, and Parmigiano Reggiano. Set aside.

In a medium saucepan add olive oil and saute garlic and onion about 2 min. Add crumbles, tomatoes, basil, salt and pepper and simmer on low 30 min covered. Sauce should be thick.

Preheat Oven 375

In a 9x12 casserole spread sauce on bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then mozzarella, then reggino and then sauce, then zucchini. Repeat until you use all the ingredients. Top with sauce and mozzarella. Spray foil with cooking spray on the side that faces casserole to prevent sticking to the food and cover pan.

Bake 45 min covered at 375 then uncovered 15 minutes. Let stand about 10 minutes

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user KCGRAMMY.