Low Fat Vegetable Lasagna

• 8 oz lasagna noodles
• 1 medium zuchinni, thinly sliced
• 1 1/2 t olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 10 oz. package frozen brocolli, chopped, thawed and well drained
• 3/4 cup low fat ricotta cheese
• 2 T parmesan cheese
• 1 T parsely flakes
• 1/2 t salt
• 1/4 t pepper
• 1 1/2 c tomato sauce
• 2 oz. lowfat mozzarella cheese, grated

This is a great way to use that zuchinni in your garden! Bring a large pot fulled with salted water to a boil. Add lasagna noodles and cook 7 to 10 minutes, drain and rinse. Place zuchinni in a microwave bowl with 3 T water. Cover with plastic wrap and cook on high for 1 minute. Drain and set aside. In a medium saucepan, heat olive oil, add onion and cook for 3 minutes. Add garlic and cook 1 minute longer. Remove from heat. Add chopped brocolli, ricotta, parmesan, parsley, salt and pepper, blend well. Fold in cooked zuchinni. Spread 2 T tomato sauce over bottom of a 9 x 9 x 2" baking dish. Arrange a single layer of noodles over sauce. Spread half of vegetable filling over noodles and spoon 1/3 of the remaining sauce over the filling. Make another layer with half the remaining noodles, all the remaining filling, and 1/3 of the sauce. Top with remaining noodles and sauce. Sprinkle mozzarella cheese evenly over top. Bake at 400 degrees for 30 minutes. Serves 6.