laZONEgna

Leave the pasta behind in this veggie style lasagna; you won’t miss it with all the incredible flavors and ingredients.

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Yield1
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 (14.5 oz) can Diced tomatoes
  • 1/2 tsp Oregano
  • 1/2 tsp Basil
  • Cooking spray
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive oil - divided
  • 2/3 cup Egg Beaters-whites
  • 1/4 cup Tofu firm - cut small or crumbles
  • 2 tbsps Low-fat ricotta cheese
  • 1 cup Asparagus - chopped in to 1/4
  • 1/3 cup Roasted red pepper - chopped
  • 1/2 cup Mushrooms - chopped
  • 1 cup Zucchini - sliced thin & chopped
  • 1 cup Spinach
  • 2 tsps l Low-fat part-skim shredded mozzarella
  • 1 Plum
Calories 371
Total Fat 11g
Carbohydrates 44g
Fiber 11g
Protein 35g

Instructions

  1. Add tomatoes and Italian spices, such as oregano and basil to a good-size bowl and stir. Set 3 or 4 tablespoons aside (to finish layering).
  2. Heat a large frying pan to medium-high and spray with cooking spray.
  3. Mix 1 tsp oil with egg whites and pour into warm skillet. Quickly rotate pan until there is a very thin layer. This will be used where the traditional pasta noodles are.
  4. Cut to fit your casserole dish. In the bowl with the tomatoes (excluding 3-4 tbsp) stir in tofu, ricotta, asparagus, peppers, mushrooms and zucchini.
  5. Start the layer with ZONoodlEs, then the goodies in the bowl, then layer some spinach. Repeat until everything is used up.
  6. Make top layer the tomatoes you previously set aside, sprinkle cheese on top and bake at 350ºF until warmed and veggies are soft, 30-40 minutes.
  7. Let cool 5 minutes and drizzle with remaining 1/2 teaspoon of olive oil.