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Recipes - Mini Veggie Lasagna

Recipe Name

Mini Veggie Lasagna

Submitted by

sbonner

Recipe Description

Yummy, easy vegetarian low-carb lasagna!!

Quantity	6	Quantity Unit	Mini Loaf Pans	Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	large	zucchini
2	large	Summer Squash
1	medium (2-1/2" dia)	Onion, chopped
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, diced
2	cloves	garlic minced
1	package (10 oz)	frozen spinach
6	ounces	pasta sauce, canned
15	ounces	ricotta cheese, fat free
1	tablespoon	olive oil
2	cups, shredded	Cheese, mozzarella, part skim milk, low moisture

Steps

Sequence	Step

1	Slice zucchini and summer squash into large planks and roast in 400 oven with olive oil until soft but not mushy, about 15 minutes.
2	While veggies are roasting, thinly slice onion and chop bell pepper. Simmer in jarred pasta sauce with minced garlic until soft.
3	Mix ricotta cheese with thawed, well drained spinach.
4	Layer roasted veggies, sauce and ricotta cheese as you a regular lasagna, using the zucchini and squash planks in place of noodles.
5	Sprinkle mozzarella cheese on top of each lasagna and bake in 350 oven until cheese is melted and bubbly, about 10-15 minutes.

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