Low fat Lasagna

http://www.kraftcanada.com/en/recipes/better-than-ever-cheesy-meat-lasagne-91762.aspx

Enjoy!!

This is a pasta-less version, which uses zucchini and/or yellow squash in place of lasagna noodles.

Squash Lasagna

3 pounds large zucchini or yellow squash, washed well
4 cups spaghetti sauce (I like to make it with ground turkey breast for more protein)
1 cup bread crumbs (helps to absorb some of the moisture)
15 ounces low fat or FF ricotta cheese
2 eggs, lightly beaten
2 tablespoons parsley, chopped
1 tablespoon basil, chopped
1 teaspoon dried oregano
Salt & pepper to taste
1 cup low fat or FF Parmesan or Romano cheese
3 cups low fat or FF grated mozzarella cheese

Slice zucchini lengthwise. Cook slices in boiling water, about 5 minutes. Drain on paper towels.

Combine ricotta, 1 cup mozzarells, eggs, parsley, seasoning, half of the parmesan cheese, and half of the bread crumbs in a bowl. Set aside.

In a 9x13 pan, spoon a thin layer of spaghetti sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

Note: You can vary the amount of cheese used to make it lower fat, and eliminate the ground meat to make it vegetarian friendly.