Veggie Lasagna

Veggie Lasagna

2 large zucchini, ends trimmed & thinly sliced lengthwise
3 links of lean turkey italian sausage (I use Jennie-O)
1 red bell pepper, diced
1c onion, diced
1 tsp garlic, minced
1c marinara (try our Low-Calorie, Low-Sodium Spaghetti Sauce)
2 egg whites
1/2 package 1/3less fat cream cheese
2 tsp italian seasoning
1/2 tsp black pepper
2/3c shredded part-skim mozzarella cheese
1/4c parmesan cheese, grated

Preheat oven to 325 degrees.  Lightly coat an 8"x8" baking pan with olive oil coking spray. Set aside.

Lightly spray a baking sheet with love oil cooking spray.  Arrange the zucchini slices in a single layer and spritz with olive oil.  Broil (or grill) the zucchini for about 8 minutes or until tneder and very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the sausage in a skillet over medium-high heat for 3 minutes, then add bell pepper, onion & garlic and continue cooking another 4 minutes or until meat is brown.  Add the marinara or spaghetti sauce.  Bring to a boil, then reduce heat and simmer 5 minutes.

Meanwhile, combine the egg whites, cream cheese, italian seasoning & black pepper until well blended.

Assemble the lasagna by spreading half of the meat sauce int he bottom of the prepared baking dish.  Layer on half the zucchini slices, followed by half of the cream cheese mixture & half of the mozzarella cheese.  Repeat with remaining meat sauce, zucchini slices, cream cheese mixture & mozzarella.  Sprinkle top of lasagna with parmesan cheese.  Bake for about 40 minutes or until bubbling and lightly browned.  Remove and let stand for 5 minutes before serving.

Makes 8 Servings   210 cal   18g protein   7g fat   3g fiber