Veggie Lasagna by c20boley
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.3
- Total Fat: 6.1 g
- Cholesterol: 35.0 mg
- Sodium: 805.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.5 g
- Protein: 19.5 g
View full nutritional breakdown of Veggie Lasagna by c20boley calories by ingredient
Number of Servings: 8
Ingredients
-
Yellow Summer Squash, 320 gram(s)
Zucchini, 545 grams
Kielbasa, Fit & Active Lean Turkey Polska, 8 oz
Green Bell Pepper (medium), 119 gram(s)
Onion, Dried Chopped, 1 cup
Garlic powder, 1 tsp
Spaghetti Sauce, Ragu Traditional, 2 cup
Kraft Fat Free Shredded Mozzarella Cheese, 1.75 cup
Egg white, 2 large
Miceli's Low-Fat Ricotta Cheese, 1.75 cup
Italian Seasoning, 2 tsp
Black Pepper (Ground), 0.5 tsp
Directions
Preheat the oven to 325°F. Lightly coat an 9" x 13" baking pan with olive oil cooking spray. Set aside.
Lightly spray a baking sheet with olive oil cooking spray. Arrange the squash slices in a single layer on the baking sheet. Spray them lightly with cooking spray. Broil (or grill) the squash for about 8 minutes, or until tender and very lightly browned. Set aside to cool.
To prepare the meat sauce, cook the kielbasa in a nonstick skillet over medium-high heat for about 3 minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion and garlic, and cook for about 4 minutes longer. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.
Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning and black pepper until well combined.
To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the squash slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, squash slices, ricotta mixture and mozzarella. Bake for about 40 minutes, or until bubbly and lightly browned. Let stand for 5 minutes before serving.
Serving Size: Serves 8
Lightly spray a baking sheet with olive oil cooking spray. Arrange the squash slices in a single layer on the baking sheet. Spray them lightly with cooking spray. Broil (or grill) the squash for about 8 minutes, or until tender and very lightly browned. Set aside to cool.
To prepare the meat sauce, cook the kielbasa in a nonstick skillet over medium-high heat for about 3 minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion and garlic, and cook for about 4 minutes longer. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.
Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning and black pepper until well combined.
To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the squash slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, squash slices, ricotta mixture and mozzarella. Bake for about 40 minutes, or until bubbly and lightly browned. Let stand for 5 minutes before serving.
Serving Size: Serves 8
