Vegetarian Lasagna

Makes 4 servings

Ingredients

6 ounces curly or plain lasagna noodles (6 noodles)
1 tablespoon + 1 teaspoon olive oil
1 cup coarsely chopped onions
4 garlic cloves, minced
1/2 cup diced carrot
1 cup thinly sliced zucchini
1 cup sliced mushrooms
2 cups canned crushed tomatoes (no salt added)
1/3 cup minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 ounces skim-milk mozzarella cheese, grated
1 ounce freshly grated Parmesan cheese

Preheat oven to 350o F. Spray 9" square baking pan with nonstick cooking
spray. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until
tender. Drain, discarding liquid; set aside, keeping noodles flat and separate.
In large nonstick skillet, heat oil; add onions and garlic. Cook over medium-high
heat, stirring frequently, 5 minutes, until onions are softened. Add carrot; cook,
stirring frequently, 5 minutes, until carrot is softened. Add zucchini and
mushrooms to vegetable mixture; cook, stirring frequently, 4 minutes, until
zucchini and mushrooms are softened. Stir in tomatoes, basil, salt and
pepper; bring liquid to a boil. Reduce heat to low; simmer, covered, 3 minutes,
until vegetables are tender. Spoon 2 tablespoons vegetable mixture into prepared
baking pan; top with a single layer of 2 cooked lasagna noodles, cut to fit.
Spread noodles with one-third of the remaining vegetable mixture;
sprinkle with one-third of the mozzarella cheese. Repeat layers of noodles,
vegetable mixture and mozzarella cheese 2 more times; sprinkle evenly with
Parmesan cheese. Bake 25 minutes, until heated through and bubbling.
Remove from oven; let stand 5 minutes. Cut into quarters.

SERVING SIZE:  One-Fourth of Lasagna

POINTS:  8.5

SELECTIONS:  1 Fat, 2 3/4 Vegetables, 2 Proteins, 2 Breads.

PER SERVING:  384 Calories, 14 g Total Fat, 6 g Saturated Fat,
26 mg Cholesterol, 778 mg Sodium, 47 g Total Carbohydrate,
4 g Dietary Fiber, 20 g Protein, 421 mg Calcium