This recipe came from Canyon Ranch– its a resort that has a bunch of great recipes that are fresh and healthy. They even include nutritional information for each dish! You have to make a login name and password in order to see the recipes- but its FREE!
This Veggie Lasagna is perfect for those nights where you want some nice and cheesy comfort food. But…its a healthy version! I found that when I made this dish it was a little too “messy”- so i would suggest letting it sit for 10 minutes after taking it out of the oven. with the leftovers- i put individual size portions in small plastic containers- that way i can just take one out of the freezer whenever i get hungry for it and heat it up for lunch or dinner!
3 cups nonfat ricotta cheese
1/4 cup egg yolks
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch dried thyme
3/4 teaspoon sea salt
Pinch freshly ground black pepper
4 cups marinara sauce
7 frozen thin pasta sheets, thawed, about 8 x 10-inches each
2 medium zucchini squash, very thinly sliced on the diagonal
2 medium yellow squash, very thinly sliced on the diagonal
3/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1. Preheat oven to 375º. Lightly coat a 9 x 13 x 2″ baking pan
with olive oil.
2. In a large bowl, combine ricotta cheese, egg yolks, garlic, basil,
oregano, thyme, salt and pepper. Mix well.
3. To assemble lasagna, spread 3/4 cup marinara sauce in bottom
of baking pan. Place 1 1/2 pasta sheets over marinara. Top with
1/2 of ricotta mixture, followed by 1/2 of zucchini. Sprinkle 1/4 cup
Parmesan cheese over zucchini. Next top with another 1 1/2 pasta
sheets and 3/4 cup marinara. Arrange 1/2 of yellow squash over
marinara and top with 1/2 cup mozzarella cheese. Repeat process
again beginning with pasta sheets.
4. Finally, top with remaining 1 pasta sheet, 1 cup marinara, 1 cup
mozzarella cheese and 1/4 cup Parmesan cheese. Cover with foil
and bake for 45 minutes. Remove foil and bake another 10 minutes.
Remove from oven and cool slightly. Cut into 8 servings.
Makes 8 servings, each containing approximately:
40 gm. carbohydrate
11 gm. fat
139 mg. cholesterol
33 gm. protein
506 mg. sodium
5 gm. fiber
– next time I make this I am going to add baby Spinach in as well!