-
1
Preheat the oven to 375F.
-
2
Lightly spray a 2-quart casserole dish with cooking spray.
-
3
Set aside.
-
4
In a medium saucepan, whisk together the sauce ingredients except the Parmesan.
-
5
Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
-
6
Stir in the Parmesan.
-
7
Remove from the heat.
-
8
Set aside.
-
9
In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder.
-
10
Set aside.
-
11
If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat.
-
12
Reduce the heat to medium high and cook the cauliflower for 2 minutes.
-
13
Stir in the broccoli.
-
14
Cook for 1 minute.
-
15
Transfer to a colander.
-
16
Drain well.
-
17
Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli.
-
18
Sprinkle with the roasted pepper and 1/2 cup mozzarella.
-
19
Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella.
-
20
Cover the dish and place on a baking sheet in case the lasagna bubbles over.
-
21
Bake for 30 minutes.
-
22
Meanwhile, in a small bowl, stir together the topping ingredients.
-
23
When the lasagna has baked for 30 minutes, sprinkle with the topping.
-
24
Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender.
-
25
Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
-
26
(Per serving)
-
27
Calories: 184
-
28
Total fat: 4.5g
-
29
Saturated: 2.0g
-
30
Trans: 0.0g
-
31
Polyunsaturated: 0.5g
-
32
Monounsaturated: 1.5g
-
33
Cholesterol: 15mg
-
34
Sodium: 278mg
-
35
Carbohydrates: 20g
-
36
Fiber: 2g
-
37
Sugars: 7g
-
38
Protein: 15g
-
39
Calcium: 392mg
-
40
Potassium: 377mg
-
41
1 starch
-
42
1 vegetable
-
43
1 1/2 lean meat
