lasagna noodles frozen mixed vegetables (e.g. zucchini, squash, bell pepper, spinach) fresh mushrooms tomatoes reduced fat sour cream medium egg low-fat milk tomato paste Italian seasoning grated Parmesan grated mozzarella (part-skim) olive oil salt and pepper1 portion contains about 450 cal
Grease a casserole dish with some olive oil and lay out the lasagna noodles. Chop mushrooms and tomatoes. For the sauce, whisk the egg with sour cream, milk, tomato paste and Italian herbs. Layer mixed vegetables, mashrooms, tomatoes, sauce, cheese and lasagna noodles in the dish. Repeat layering leave some sauce and cheese for the top layer. Baked at 375ºF for about 50 minutes. Cover with aluminum foil towards the end of the baking time to avoid dehydration.