Veggie Lasagna

A classic Italian comfort dish with a vegetarian twist!

1 small eggplant thinly sliced

1 small zucchini thinly sliced

1 ten ounce box of spinach

12 pieces of healthy harvest whole grain lasagna

Two pounds of part skim ricotta cheese

½ pound of part skim mozzarella cheese

4oz Parmesan or Romano cheese

Sauces:

White Sauce:

6 table spoons of margarine

6 tablespoons of flour

About one cup of your choice of milk/or cream (depending on consistency)

Ricotta mixed with one egg

One can of Crushed tomatoes

Bowl the lasagna (precook) 5 mins.

Spray cookie sheet with cooking spray and place zucchini and eggplant bake at 350 degrees for 20 mins

Cook spinach in microwave for 6mins on high- cool and drain well

Stack and chop all veggies well and place in separate bowls

Grade cheeses

In a baking pan line the bottom with two to three spoons of crushed tomatoes (like one quarter of can)

Place four noodles across pan

Layers for repeat:

Sprinkle some eggplant some zucchini and some spinach (half of each mixture) on layer one.

Place one pound of ricotta cheese on top of veggies

Layer mozzarella and Parmesan cheese next

Spoon white sauce to cover

Cover with four noodles

(Repeat for one more layer)

After repeated with layering, top with rest of tomatoes. Put last layer of four noodles and Top with white sauce.

Top with foil and bake in oven 350 for one hour.

Full recipe calories : 1297 12 servings – Each serving about 108 calories.

 Find on my fitness pal under Clara's homemade  Veggie Lasagna