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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat. Ingredients:
nonstick cooking spray |
8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese |
2 cups shredded zucchini |
1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese |
1/4 cup grated fat-free parmesan cheese |
2 1/4 cups meatless sauce (may use a 27 oz. can of sauce) |
9 uncooked whole wheat lasagna noodles |
1/4-1/2 cup boiling water |
Directions:
1. Heat oven to 350°.
2. Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
3. Reserve 1/2 cup of the mozzarella cheese.
4. Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
5. Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
6. Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
7. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
8. Arrange remaining 3 noodles on top.
9. Sprinkle boiling water over all.
10. Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
11. Remove from oven; sprinkle with reserved mozzarella.
12. Let stand 15 minutes (or longer to get the desired firmness) before cutting.
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