4 pounds plum tomatoes sliced into ¼” slices
2 tablespoons olive oil for oiling pans
2 tablespoons chopped garlic
¼ cup fresh thyme leaves divided
16 ounces part-skim ricotta
16 ounces non-fat ricotta
1 teaspoon ﬁnely chopped rosemary leaves
2 teaspoon grated garlic
12 ouncesgrated part-skim mozzarella divided
2 pounds mixed yellow squash and zucchini
9 sheets oven-ready lasagna noodles
In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.
Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.
To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread ⅓of the reserved ricotta mixture across the pan. Place ⅓ of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*
Place in the oven and bake until heated through, about 20 minutes.
Recipe courtesy of National Pasta Association, iStock photo
Total Fat: 15g
Saturated Fat: 7g
Total Sugar: 7g
(Added Sugar:0 g)