- Serves: 4; 1 stack per serving
- Cooking Time: 6 - 8 minutes
1 tablespoon olive oil
4 ounces broccoli florets (about 1 cup)
4 ounces button mushrooms, sliced (about 1 heaping cup)
4 ounces zucchini or yellow summer squash, thinly sliced (about 1 cup)
4 ounces asparagus, trimmed and cut into 1/2-inch pieces (about 1 cup)
2 ounces baby spinach leaves (about 2 cups)
2 medium cloves garlic, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat ricotta cheese
1 cup shredded or grated low-fat mozzarella cheese
2 tablespoons shredded or grated Parmesan cheese
Cook the pasta using the package directions, omitting the salt. Drain well in a colander. Carefully place the pasta in a single layer on a large piece of wax paper and pat dry. Cut each noodle crosswise into 3 pieces. Set aside.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the broccoli, mushrooms, and zucchini for 4 to 5 minutes, or until tender, stirring occasionally.
Stir in the asparagus, spinach, garlic, oregano, salt, and pepper. Cook for 1 to 2 minutes, or until the asparagus is tender, stirring occasionally. Remove from the heat.
To assemble, place a piece of pasta on a microwaveable dinner plate. Spoon 1 tablespoon of the ricotta on top. Spoon 1/2 cup of the broccoli mixture over the ricotta. Sprinkle with 2 tablespoons mozzarella. Repeat. Place a third piece of pasta on top. Sprinkle with 1 1/2 teaspoons Parmesan. Repeat on separate plates with the remaining ingredients for the other three servings.
Microwave 1 plate of lasagna for 1 minute on 100 percent power (high), or until the Parmesan is melted. Set aside. Repeat one at a time with the remaining servings.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 9.0 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.0 g
- Monounsaturated Fat
- 4.5 g
- 19 mg
- 442 mg
- 29 g
- 6 g
- 5 g
- 17 g
1 1/2 starch, 1 vegetable, 1 1/2 very lean meat, 1 fat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org/recipes.