Cook Time: 45 minutes
Ingredients:
- 2 tsp olive oil
- 1 cup finely chopped onion
- 1 medium stalk celery, finely chopped
- 2 cloves garlic, finely chopped
- 3/4 pound extra-lean ground chicken
- 1 1/2 cups halved, then sliced zucchini
- 8 ounces mushrooms, sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 14.5 ounce diced tomatoes
- 1 8-ounce can no-salt added tomato sauce
- 12 no-boil lasagna noodles
- 1 15-ounce tub fat-free ricotta cheese
- 2/3 cup reduced-fat shredded cheddar and mozzarella blend cheese
Preparation:
Preheat oven to 375 degrees.Heat oil in large skillet and sauté onions, celery and garlic for 5 minutes. Crumble ground chicken and cook until no longer pink—about 5-8 minutes. Add zucchini and mushrooms, and herbs, and cook for 3-4 minutes. Add canned tomatoes and tomato sauce. Simmer for 5 minutes.
Spoon one-third of the sauce in the bottom of an 9 x 7 baking dish. Lay 4 lasagna noodles on top. Add one-third of the ricotta cheese and spread evenly, followed by another layer of noodles. Repeat until sauce, ricotta and noodles are used. Sprinkle reduced-fat cheese on top.
Bake for 20 minutes, then broil for 2 minutes, until top is golden.
Serves 6
Per Serving: Calories 481, Calories from Fat 69, Total Fat 7.9g (Sat 2.3g), Cholesterol 102mg, Sodium 599mg, Carbohydrate 70.6g, Fiber 5.3g, Protein 32.3g
