The lasagna noodles can be the regular prepared pasta or those precooked noodles from the market. Remember to grate the zucchini early and to squeeze off the excess liquid or else it will be too wet.



Vegetarian Lasagna

olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces chopped
1 28-ounce crushed tomatoes
1 1/2 teaspoons dried basil
1 teaspoon fennel, crushed
1 teaspoon dried orange rind
1/8 teaspoon crushed red pepper flakes
1 15-ounce container low fat ricotta cheese
1/2 pound zucchini, grated and squeezed of excess liquid
2 small carrots, 4 ounces, grated
1/2 cup egg substitute
1 cup shredded skim milk mozzarella cheese, plus 1/4 cup for garnish
2 tablespoons grated Romano cheese, plus 1 teaspoon for garnish
6 oven-ready lasagna noodles

Preheat the oven to 350°F (180°C), Gas Mark 4.
Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook.

Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.

Prepare an 8-inch oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce.
Top with reserved mozzarella and Romano.

Cover the lasagna with aluminum foil, making sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.

Remove from oven and allow to set for 10 minutes before cutting.