Vegetable Lasagna

Another Weight Watchers veggie laz recipe. The one I posted quite awhile ago didn't have any cheese in it. This one is absolutely loaded with cheese. Also, Ben (the 6 year old) loves this recipe. It calls for shredded carrots and I would suggest buying shredded carrots instead of trying to shred baby carrots; majoy PITA! Again, I subbed the Ronzoni lasagna noodles in place of whole wheat noodles (same points value). I cook the pasta while doing steps 2 and 3. It saves a little time and all of the components need to cool before assembling.

Ingredients

9 lasagna noodles - cooked and drained - I don't remember where I read this but if you cool your noodles by laying them out on foil they don't stick to each other and get all nasty and tear.

8 tsp. olive oil

1 onion - chopped

2 garlic cloves - chopped

1 tsp. dried basil

28 oz. can crushed tomatoes

1/4 c. tomato paste

1 tsp. salt

2 zucchini - halved lengthwise and thinly sliced

4 carrots - shredded

30 oz. fat free ricotta cheese

2 c. fat free mozzarella - shredded

1 egg

Instructions

1. Preheat oven to 350. Spray 9x13 inch pan with nonstick spray.

2. Heat 4 tsp of the oil in a large saucepan over med/high heat. Add the onion, garlic and basil. Cook, stirring occasionally until softened, about 2 min. Stir in the tomatoes, tomato paste and 1/2 tsp of the salt. Bring to a boil. Remove from heat, cool sauce 10 min.

3. Heat the remaining 4 tsp of oil in a large nonstick skillet over med/high heat. Add zucchini and cook, stirring occasionally until lightly browned, about 6 min. Add the carrots and the remaining 1/2 tsp. of salt; cook, stirring occassionally, until carrots soften, about 4 min. Remove the skillet from the heat and cook the veggie mixture 10 min.

4. Combine the ricotta cheese, 1.5 c. of the mozz ceese and the egg in a bowl.

5. Spread 1/3 of the sauce over the bottom of the pan. Top with 3 noodles. Spread half of the cheese mix over the noodles. Top with half of the veggies and 1/3 of the sauce. Repeat layering the 3 noodles, remaining half of cheese and the veggies. Top with the remaining 3 noodles, 1/3 sauce and 1/2 c. mozz cheese.

6. Cover the lasagna with foil and bake about 35 min. Uncoverand bake until the lasagna is hot and bubbly - 10-12 min. Let stand 10 min before serving.

Serving size - 1/8 of lasagna - 7 points