Zucchini Lasagna (weight Watchers)

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Dairy			2	Servings

INGREDIENTS

2		Zucchini, about 8 oz. each
		sliced lengthwise into
		1/4
		inch slices
1/2	c	Part-skim ricotta cheese
2	t	Each grated Parmesan cheese
		and minced fresh parsley
1/8	t	Each salt and pepper
1/2	c	Tomato sauce
1/8	t	Garlic powder
2	oz	Mozzarella, sliced

INSTRUCTIONS

On nonstick baking sheet bake zucchini at 400 degrees F., turning
once, until lightly browned. In small bowl combine ricotta cheese,
Parmesan cheese, parsley, salt and pepper. Spray shallow 1 quart
casserole with nonstick cooking spray; line bottom of casserole with
just enough zucchini to cover entire surface. Spread ricotta mixture
evenly over zucchini, then arrange remaining zucchini over cheese
mixture; spread tomato sauce over zucchini and sprinkle with garlic
powder. Top with mozzarella cheese and bake at 375 F. until cheese
melts, about 30 minutes. Remove from oven and let stand until set,
about 5 minutes.  Substitutions: 2 cups diced pared eggplant for the
zucchini Posted to  EAT-L Digest 17 Apr 97 by Jean Jones
<bruja@DPLUS.NET> on Apr 18, 1997

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1109 Calories From Fat: 642 Total Fat: 71.5g Cholesterol: 342.6mg Sodium: 866.6mg Potassium: 1764.3mg Carbohydrates: 10.7g Fiber: 2g Sugar: 5.7g Protein: 100.9g