Low-Cal Veggie Lasagna Stacks

Lasagna is one of those party dishes everyone loves and looks for on a buffet spread no matter what time of the year it is. While we love this low-cal version for the holidays it's just as delicious and tempting during the summer - especially when you grill your veggies!

Ingredients:

1 medium eggplant, ends removed, sliced in half lengthwise, then cut each half into 3 additional slices

2 small zucchinis, cut into 1/2-inch wide slices

1 small yellow squash, cut into 1/2-inch wide slices

1 cup marinara sauce

2 cups fresh spinach leaves, steamed

1/2 cup fat-free ricotta cheese

1 tablespoon dried basil

1 teaspoon dried minced onion

1/4 teaspoon garlic powder

Salt & pepper, to taste

2 tablespoons Parmesan cheese

1/4 cup reduced-fat mozzarella cheese

Directions:

Preheat oven to 425 degrees. Spray a large pan with nonstick spray and bring to medium-high heat on stove.

Lay zucchini and squash flat in pan and cook for 3 minutes per side. Remove from pan and place on paper towels. Re-spray pan & cook eggplant slices for 3 minutes per side. Remove from pan and place on paper towels.

In a small dish, combine spinach, ricotta, basil, minced onion, garlic powder, salt, and pepper. Stir well, set aside.

Spray an 8x8” baking dish with nonstick cooking spray. Place half of the marinara in the center of the pan, and place 2 eggplant slices side by side over the sauce.

Spread 1/4 of the spinach mixture on top of each slice; layer about 1/4 of the zucchini and squash slices on top of each stack. Over the veggie layer, add another eggplant slice. Repeat layers, ending with remaining eggplant slices.

Top each stack with the remaining marinara, and Parmesan cheese.

Bake in oven for 20-25 minutes. Remove from oven, sprinkle mozzarella cheese evenly on top of each stack; return to oven for 5 more minutes, or until cheese melts.

Servings:

2

Fiber (per serving): 10.3 grams

Protein (per serving): 17.3 grams