Since I am so restricyed with sodium and fats, I am always looking for "good" recipes that can make my meal time more of a variety. I found this in The Low Fat Way To Cook book my mother gave me some years ago. She wrote inside the cover "To Gaynel From Mom" I find myself writing inside books I give to my grandsons and friends following this action of my mothers. This recipe looks so good, and after I get it made, I will post a picture.
1set cooked noodles aside, do not salt or add fat to the boiling water during cooking
2In large deep skillet, sprayed with cooking spray placed over medium high heat, add onion, green pepper and garlic.saute until tender.
3stir in zucchini and next 11 ingredients, cover, reduce heat and simmer 30 minutes, stirring occassionally.Remove from heat and set aside.
4Combine ricotta cheese and 3/4 cup of the mozz cheese. stir well.
5in a sprayed 13 X 9 lasagna baking dish, spoon 2 tablespoons of the cooked tomato mixture, spread evenly. arrange 3 noodles lengthwise in a single layer over tomato/vegetable mixture
6top with half of cheese mixture, repeat layers, top with remaining vegetable mixture.
7Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining mozzorella cheese and grated parmesan. bake uncovered an additional 8 to 10 minutes or until cheese melts. Let stand 10 minutes before serving.
8Calories : 233
Fat : 7.2 g
Protein : 14.2 g.
carbohydrates: 29.2 g
cholesterol: 24 mg.
Sodium : 296 mg.