1/2 c onion, chopped
2 cloves garlic, chopped
3 tbsp parsley
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
3 c canned tomatoes
3/4 c tomato paste
1 c tomato sauce
3 c mushrooms, chopped
3 medium Zucchini
8 oz Lite mozzarella, grated
8 oz lowfat ricotta cheese
3 tbsp parmesan, grated
Saute onion, garlic, parsley, and herbs in oil until onions
Add chopped tomatoes, tomato paste and sauce. Cook for 1/2
medium heat, stirring often. Add the chopped mushrooms at the
Slice zucchini lengthwise, about 8 slices each.
In an 8 inch baking dish, layer ingredients beginning with a
of sauce, then zucchini, then ricotta, more sauce, zucchini,
mozzarella, sauce, etc. Top with parmesan cheese.
Bake at 375 degrees for 35 minutes. Let lasagna rest 10
room temperature before slicing.
This dish does not slice easily. You will do better to use a
to scoop it out. I served it to a vegitarian friend one
he returned for thirds.
Details about Ingredients , check your nearest American Store