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Ingredientes
- 2 med. zucchini, minced
- 1 med. onion, minced
- 1 med. green pepper, minced
- 1 can tomatoes
- 1 can kidney beans, liquid removed
- 3 tbsp. tomato paste
- Dash salt and pepper
- 1 teaspoon sugar
- 1 1/2 pkg. (about 18) no boil lasagna noodles
- 16 ounce. shredded fat free Mozzarella cheese
Direcciones
- 1. Saute/fry onions and pepper in 1/4 c. water till tender.
- 2. Add in tomatoes liquid and all, beans, tomato paste, salt, sugar, pepper and 2 1/2 c. water. Heat to a boil. Reduce heat and simmer 15 min. Stir occasionally.
- 3. Saute/fry zucchini in 1/4 c. water.
- 4. In 13x9 baking dish, spoon proportionately 1/3 of sauce over bottom. Arrange 1/2 of noodles, overlapping to fit. Top with sauce, zucchini, 3/4 cheese and 1/2 of remaining sauce.
- 5. Next, rest of noodles, remaining sauce and cheese.
- Bake covered 40 to 50 min, uncover, bake 15 min longer. Let stand 10 min before cutting and serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 143 | 43% |
| Total Fat 15.86g | 20% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 779mg | 32% |
| Potassium 619mg | 18% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.55g | 4% |
| Protein 25.47g | 41% |
