Veggie Lasagna

Ingredients:

• 2 large zucchini (about 1 lb), ends trimmed, thinly sliced lengthwise
  
• 3 links (about 4 oz each) lean Italian turkey sausage
  
• 1 red bell pepper or roasted red bell pepper, diced
  
• 1 cup diced yellow onion
  
• 1 tsp minced garlic
  
• 1 cup low-fat marinara sauce
  
• 2 egg whites
  
• 1 container (15 oz) fat-free ricotta cheese
  
• 2 tsp Italian seasoning
  
• ½ tsp freshly ground black pepper
  
• ⅔ cup shredded low-fat mozzarella cheese
  
• ¼ cup grated Parmesan cheese
  

Preparation:

• Preheat oven to 325 F.
  
• Coat 8”*8” baking pan lightly with olive oil cooking spray. Set aside.
  
• Arrange zucchini slices in single layer on baking sheet. Spray lightly with olive oil cooking spray. Broil 8 minutes, or until tender and lightly browned. Set aside to cool.
  
• Cook sausage in nonstick skillet over medium-high heat 3 minutes, stirring occasionally with wooden spoon to break up. Add bell pepper, onion, and garlic, and cook 4 minutes longer, or until meat is no longer pink. Stir in marinara sauce and bring to a boil. Reduce heat and simmer about 5 minutes, stirring frequently. Sauce will be very thick.
  
• Combine egg whites, ricotta, Italian seasoning, and black pepper in mixing bowl. Stir.
  
• Spread half of the meat sauce in bottom of prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake about 40 minutes, or until bubbly and lightly browned. Let stand 5 minutes before serving.
  

Make 8 Servings:
Weight Loss Recipes Amount per Serving: 210 Calories, 18 g Protein, 17 g carbohydrates, 3 g Fiber, 7 g fat, 2 g saturated fat, 45 mg cholesterol, 340 mg sodium