Vegetarian (NO PASTA) Lasagna

1lb (about three medium) zucchini, ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed and sliced lengthwise into wide flat strips
1 10oz box frozen, chopped spinach, thawed,drained and patted dry (i roll it up into a teatowel and squeeze the liquid out)
16oz can garlic flavoured tomato sauce
1 cup meatless crumbles (like boca 'ground')
1 egg white
1/2 cup part skim ricotta
3/4 cup 1% cottage cheese
2tbsp fresh chopped or gently torn basil
dash salt & pepper
dash nutmeg
1/2 Cup Shredded Mozzarella

Preheat oven to 425
Heat soy crumbles for 30 seconds in microwave and set aside
Lay out a tea towel on a plate or platter/cookie sheet.
Spritz a large pan evenly with nonstick spray. Once hot, cook veggie slices in single layers and set them on the tea towel. Respray pan between batches.
In large bowl mix the spinach, egg white, ricotta, cottage cheese, basil, salt, pepper, and nutmeg and set aside.
Spray 8x8 inch glass pan with nonstick spray and pour 1/2 (8oz) the tomato sauce in the bottom. Layer half the veggies in whatever order, then 1/2 the cheese mixture and all the boca crumbles. Finish with another layer (last half) of vegetables, the rest of the cheese mixture, the rest of the sauce, and top with the mozarella.

Bake for 30 mins or until cheese is melty and browned.

Let cool, cut into 4 pieces!!

6 WW Points/serving


Number of Servings: 4

Recipe submitted by SparkPeople user OBLIVIA.