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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points. Ingredients:
2 lbs zucchini |
15 ounces light ricotta cheese |
1/2 cup fat free egg substitute |
1/2 cup dry breadcrumbs, divided |
5 tablespoons grated parmesan cheese, divided |
1 tablespoon minced parsley |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/8 teaspoon black pepper |
1 (26 ounce) jar low sodium spaghetti sauce |
1 1/2 cups shredded part skim reduced-fat mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
3. Cut zucchini lengthwise into 1/4 inch slices.
4. Place in a basket over 1 inch of boiling water.
5. Cover and steam for 5-6 minutes or until just tender.
6. Drain; pat dry.
7. In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
8. Spread a third of the spaghetti sauce in prepared baking dish.
9. Sprinkle with 2 Tablespoons bread crumbs.
10. cover with half of the zucchini, ricotta mixture and mozzarella.
11. Cover with remaining sauce.
12. Combine remainin crumbs and Parmesan; sprinkle over top.
13. cover and bake for 45 minutes.
14. Uncover; bake 15 minutes longer.
15. Let stand 15 minutes before cutting.
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