Zucchini Lasagna

Ingredients

• 14-oz can whole tomatoes

• 2 cloves garlic

• 1 tsp Olive Oil

• ¼ tsp Salt

• ¼ tsp Red Pepper flakes

• 1 zucchini

• 1 cup cremini mushrooms

• Part Skim ricotta

• Part-skim mozarella

Directions

1. Preheat the oven to 400 degrees
2. Puree one 14-oz can whole tomatoes, 1 garlic clove roasted;  1 teaspoon olive oil; ¼ teaspoon salt; and ¼ teaspoon rd pepper flakes. Seat sauce aside.
3. Heat ½ teaspoon olive oil in a medium skillet.
4. Cut 2 ½ slices lengthwise from a zucchini; discard the rest of the zucchini.
5. Sautee slices with 1 garlic clove minced for 2 minutes on each side until tender. Remove from skillet.
6. Sautee 1 cup sliced cremini mushrooms with a pinch of salt for 3 minutes; set aside.
7. In a small baking dish, layer ½ cup sauce. 1 slice cooked zucchini, 1/3 cup park-skim ricotta, TBSP part-skim mozzarella and mushrooms.
8. Repeat with remaining zucchini slice, 1/3 cup part skim ricotta, ½ cup sauce and 1 TBSP mozzarella.
9. Bake 15 minutes

Reposted from Fitness Magazine (Jan 2012)