Recipe Name Mini Veggie Lasagna Submitted by sbonner Recipe Description Yummy, easy vegetarian low-carb lasagna!! Quantity 6 Quantity Unit Mini Loaf Pans Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount 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.