Ingredients
- Roasted Vegetable Filling
2 medium size Zucchini
1 Onion
(Optional additional Roasted Vegetables: String Beans, Asparagus)
8 oz frozen Spinach (defrosted and drained)
Mushrooms (Canned or Fresh)
Salt
Basil
Garlic
Olive oil Pam or Cooking Spray
Pre-heat oven to 450 degrees. Slice Zucchini into 1/3†rounds. Place on paper towel lined cookie sheet. Sprinkle lightly with salt. Cover with paper towels and allow to stand for 60 minutes. Cover with blot excess water away. Spray cookie sheet with olive oil Pam and place zucchini (all additional listed vegetables) on sheet, do not stack pieces on top of each other. Spray top of vegetables with Pam and broil for 20 minutes. Flip halfway through broiling time. While cooking, in a bowl, mix spinach, canned mushrooms, 2 cloves of minced garlic and 1 teaspoon of chopped basil (or 1/4 teaspoon of dried). Remove vegetables from oven, a toss in bowl with spinach, mushrooms, basil and garlic. Chill overnight or for 2 hours.
Ricotta Filling
16 oz package of fat free ricotta cheese
½ cup grated parmesan cheese
½ cup fat free sour cream
1 T basil
1 T parsley
2 eggs
Salt and pepper
Combine all of the above and mix well.
Noodles
Use 6 sheets of no boil lasagna noodles
Soften in hot salty tap water for 10 minutes.
Rinse extra starch from noodles one or two times.
Layering:
10 slices of low fat provolone cheese
1 cup grated parmesan cheese
1 large jar of prepared Heart Smart Spaghetti Sauce
Smear 1/4 cup of the sauce over bottom of baking dish. Assemble the next layers in the following order: 3 noodles, 1 cup sauce, 1/2 of the mushrooms, onions, and spinach, 1/2 of one of the zucchini mixture, 1/2 ricotta mixture, 5 slices of provolone. Repeat and add another ½ cup sauce on top of ricotta mixture then top with final 5 slices of provolone and 1 cup of grated parmesan.
Seal with foil, okay to chill overnight, and bake until bubbly, about 35 minutes. Remove foil, and then broil until cheese is spotty brown, 5-7 minutes longer. Let stand 10-15 minutes before serving.
If you do not have zucchini, try asparagus or frozen broccoli
Description
Created By Wendy Ann Wood
Spark Recipes
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