Healthy Vegetarian Lasagna

 

Preheat oven to broil to cook zucchini; then switch over to 375 degrees to bake the lasagna.

Bake for 30 minutes

6-8 servings

 

What you need is…

One 28-ounce jar of spaghetti sauce

1 egg, slightly scrambled

½ cup fresh basil leaves (julienned)

4 zucchini- thinly sliced lengthwise (you can leave the skin on)

Now, you can also add shredded carrots, sweet potatoes, eggplant, etc. if you wish. Try some saute spinach for extra vitamins!

16 oz. bag of shredded mozzarella cheese

15 oz. ricotta cheese

2 tbsp. Parmesan cheese

Salt & Pepper to taste

Preheat broiler. Place zucchini lengths on a lightly oiled cookie sheet, and heat until browned. Cool slightly.
 
Mix egg with ricotta cheese.

 
To make lasagna; coat the bottom of a 9” x 13” baking pan with sauce, cover with a layer of zucchini (and extra veggies!) and basil, followed by a layer of the ricotta cheese and mozzarella.  Repeat.
 
Top with the rest of the spaghetti sauce, mozzarella and Parmesan cheese. Bake until golden brown. Cool slightly and service.