Zucchini, mushroom and eggplant lasagna

No noodles or meat in this lasagna, which means it’s great for those following a gluten-free or vegetarian diet. It’s also low in sodium (salt) and fat, making it a heart-smart dish!

Ingredients

nonstick cooking spray
1 tablespoon extra-virgin olive oil
3/4 cup chopped green bell pepper
3/4 cup chopped onion
6 cloves garlic, minced
1 6-ounce can no-salt-added tomato paste
1 15-ounce can no-salt-added tomato sauce
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 medium zucchini, thinly sliced
8 ounces fresh mushrooms, thinly sliced
1 eggplant, thinly sliced

Directions

1. Preheat oven to 350 F.
2. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.
3. In a medium saucepan, heat the oil over medium heat. Add green peppers, onion and garlic. Saute for 3 to 4 minutes. Add tomato paste and tomato sauce. Stir and bring to a light simmer. Add parsley, basil and oregano. Stir and bring to a light simmer again. Remove from heat.
4. Pour enough sauce to cover the bottom of the baking pan. Lay one layer of sliced zucchini, mushrooms and eggplant, then pour enough sauce to cover the sliced vegetables. Continue alternating layers of sliced vegetables and sauce until ingredients are gone.
5. Cover baking pan with foil, place in oven and bake for 15 to 20 minutes. Remove foil and cook for another 10 to 15 minutes, until lasagna is cooked through. Cool slightly. Serve warm.

Makes 8 servings

Carb choices per serving: 1

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