Ingredients:
1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom; sliced into strips
1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry 
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt
pinch nutmeg

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 the 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!


Serving Size: 1/4th of recipe (1 SUPER-LARGE portion)
Calories: 238
Fat: 2g
Sodium: 1,218mg
Carbs: 33g
Fiber: 11g
Sugars: 14g
Protein: 25g