Good-4-You Recipe: Perfect Lasagna

Per serving: (1 lasagna):
348 calories, 7 g fat, 3 g sat fat, 0 g trans fat, 46 mg chol,
1,012 mg sod, 44 g carb, 6 g fib, 29 g prot, 431 mg calc

INGREDIENTS:
1 small zucchini, sliced
1 c frozen loose-packed cut-leaf spinach
1 c sliced cremini mushrooms
1⁄4 tsp salt
1 c fat free ricotta cheese
4 tbsp grated Parmesan cheese
1⁄4 tsp dried oregano
1/8 tsp red pepper flakes
1 c pasta sauce with roasted peppers
3 (3 1⁄2 X 6 3⁄4 inch) no boil lasagna noodles, halved crosswire

DIRECTIONS:
Preheat oven to 375. Spray 2 (5”) square baking dishes or 2 (11⁄2 X 5 3⁄4 X 8”) foil pans with nonstick spray. Mix zucchini, spinach and mushrooms on microwavable plate. Cover and microwave on High until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes.  Drain; stir in 1/8 tsp salt. Mix ricotta, 3 tbsp Parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl.  In each baking dish, layer in order, 2 tbsp
sauce, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1⁄4 cup sauce, and 1⁄2 tbsp Parmesan.  Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.