Low-Cal Vegetable Lasagna(340 Calories Per Serving) - cooking recipe

Ingredients

8 oz. eggplant
2 medium zucchini
1 1/2 c. part skim Ricotta cheese
1 egg
1 3/4 c. shredded part skim Mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. pepper
1 3/4 c. prepared meatless spaghetti sauce

Preparation

Preheat oven to 350\u00b0.
Cut eggplant into 1/4-inch rounds.
Cut zucchini into strips.
Steam veggies 5 minutes or just until tender.
Drain.