NUTRITION

SERVINGS

INGREDIENTS

2 medium Zucchini (392g)

1 medium Red Bell Pepper (119g)

1 cup sliced White Button Mushrooms (70g)

1/2 cup Tomato Sauce (122g)

2 cloves Garlic

1/2 medium Onion (55g)

1 tsp Olive Oil

1/2 cup Part-Skim Ricotta Cheese (124g)

1 large Egg

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Thinly slice the zucchini lengthwise to create lasagna 'noodles'. Arrange on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until slightly tender.

• 3

  Meanwhile, chop the red bell pepper, slice the mushrooms, mince the garlic, and chop the onion finely. In a skillet, heat the remaining olive oil and sauté the garlic and onion until fragrant and translucent.

• 4

  Add the bell pepper and mushrooms to the skillet and continue to sauté until they soften. Stir in the tomato sauce and let simmer for 5 minutes. Season with salt and pepper.

• 5

  In a bowl, mix the ricotta cheese with the egg until smooth. Add a pinch of salt and pepper.

• 6

  Layer the roasted zucchini slices in an ovenproof dish. Spread a thin layer of the vegetable and tomato sauce mixture on top, then dollop and spread part of the ricotta mixture over the layer. Repeat layering until all components are used, finishing with a layer of zucchini.

• 7

  Sprinkle the shredded mozzarella cheese evenly on top.

• 8

  Return the dish to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.

• 9

  Remove from oven, let it cool for a few minutes, and serve warm.