1-package whole-wheat lasagna noodles, uncooked
1 small container fat-free ricotta cheese, or cottage cheese
¾ bag soy crumbles
½ large zucchini, thinly sliced
1 cup shredded low-fat mozzarella cheese
1 large can tomato sauce
Heat soy crumbles in microwave for one minute. Add half the can of tomato sauce, stir, and microwave for an additional minute.
In a large casserole dish, layer noodles, ricotta cheese (a/o cottage cheese), soy crumble mix, and zucchini until dish is nearly full.
Pour remaining tomato sauce on top and sprinkle with the shredded cheese.
Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until cheese begins to brown.
Fat: 2 g
Protein: 20 g
Carbohydrates: 34 g
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