Makes 4 good sized servings
Ingredients:
- 2 Summer squash
- 2 Zucchini
- 1 red onion
- 10 medium sized mushrooms
- 1 cup shredded carrots
- 2 cups your choice of cheese (I used Mexican)
- 2 cups Spaghetti Sauce
- Crushed Basil, Garlic Powder and Pepper to taste
Directions:
- Cut up the summer squash and zucchini into long slices. I was able to get 3-4 slices depending on the width of each of them. Line the bottom of a greased 9×9 pan with alternating slices of zucchini and squash. I did 4 rows length wise and at the bottom I added one width wise to use up the whole pan.
- Top with 1 cup of spaghetti sauce, half of the onion (or however much you like), 1/2 cup carrots, chopped mushrooms, 3/4 cup of cheese, and dashes of basil, garlic powder, pepper.
- Line again with squash, zucchini, then top the same as the previous layer. I used the remaining 1/2 cup of cheese to top my lasagna.
- Bake for 40 minutes at 350 degrees.
You could easily mix up this recipe to add meat, cottage cheese, or any other toppings you like in lasagna! If you have thinner slices of lasagna, you could do more layers. There are endless possibilities with lasagna!
Nutrition for 1/4 pan:
Calories: 288 Fat: 11.3g Potassium: 1,081, Carbs: 26.6g, Protein: 20.5g
- Vitamin A: 143.5%
- Vitamin B6-22%
- Vitamin C-54.6%
- Calcium: 90.8%
- Magnesium: 17%
- Manganese: 30.8%
- Niacin: 19.7%
- Riboflavin: 30%
- Thiamin: 11.4%
*% Values are based on a 2,000 calorie diet
LivingHealthy&Fit 