Lasagna... Ww Friendly!

"From Hungrygirl.com - this recipe has 4 points for 1/4 the recipe. I have NOT tried this yet, but it looks like a good substitute for those of us trying to watch out points! I imagine it is essential to dry out the veggies on the paper towels to avoid a runny lasagna..."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside.
  • Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
  • Spritz a large pan evenly with nonstick spray, and bring to high heat.
  • Once hot, lay as many zucchini and mushroom slices as you can fit flat in th e pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
  • Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
  • Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
  • Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan.
  • Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
  • Next, sprinkle the soy crumbles evenly into the pan.
  • Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
  • Then, evenly top the lasagna with the mozzarella and grated cheese.
  • Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
  • Let cool, cut into 4 pieces, and dig in!

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