I found this recipe at http://www.hungry-girl.com/newsletters/raw/822. (there’s a picture there!) It’s a healthier take on traditional lasagna. I hope my family will eat it. Otherwise I know what I’ll be taking in my lunch next week.
IT IS NOT MY RECIPE NOR MY IDEA. It belongs to Hungry-Girl.com and I think it’s cool enough to share.
1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom; sliced into strips
1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
Preheat oven to 425 degrees. Heat soy crumbles in the
|Serving Size: 1/4th of recipe (1 SUPER-LARGE portion)