Monday, August 17, 2015

Meatless Magic

The yummy zucchini lasagna recipe from Living Well Kitchen was an easy nutritious main dish for Meatless Monday.  Here's how I made it:

Summer Squash Lasagna

(Serves 4)

Slice squash very thinly lengthwise.  (I use a mandolin)  Brush both sides of squash slices with olive oil.  Place on parchment lined baking sheet.  Bake at 400 F for 15 minutes.
Zucchini and yellow squash, unpeeled and sliced thinly (I cut enough to fill 2-9X13 inch baking sheets)
1 tablespoon olive oil

Mix ricotta, seasoning and powder.
3/4 cup ricotta cheese, part-skim
3/4 teaspoon Italian seasoning
1/3 teaspoon garlic powder

Mix sauce, juice and paste.
1/3 cup no added salt tomato sauce
3 ounce V8 juice, low sodium
1 tablespoon tomato paste

Shred cheese.
1/2 cup mozzarella cheese, shredded

Place 1/2 of squash slices on bottom of greased 8 X 5 inch baking pan.  (I use an olive oil spray)
Sprinkle with 1/2 of seasoned ricotta cheese.
Cover with 1/2 the sauce, then 1/2 the mozzarella.
Bake at 400 F. for 20 minutes.  Turn oven to broil and brown the top for 2 minutes.
Allow lasagna to cool on wire rack for 5-10 minutes before cutting.
(I drained the water).
Cut in 4 servings.

Happy Meatless Monday!  

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