Vegetable Lasagna

1 t olive oil
1 zucchini, chopped
2 c (16 oz) reduced-fat recotta cheese
1 egg
1 T dried basil
1/4 t salt
1/8 t ground black pepper
1 jar (16 oz) spaghetti sauce
8 oz no-cook lasagna (about 9) noodles
10 oz frozen broccoli, thawed
1 can (28 oz) tomatoes
1/4 c (1 oz) grated Parmesan cheese
1/4 c (1 oz) shredded reduced-fat mozzarella cheese

Preheat oven to 350. Coat a 13 x 9 baking dish with nonstick spray.

Warm oil in a medium skillet over medium heat. Add zucchini and cook 5 minutes, or until crisp-tender. Remove from heat and set aside.

In a medium bowl, mix ricotta, egg, basil, salt, and pepper. Set aside 1/2 cup pasta sauce.

Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of remaining pasta sauce over lasagna. Top with half of ricotta mixture, half the broccoli, half the zucchini, half the tomatoes (with juice), and half the Parmesan. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon reserved pasta sauce over top and sprinkle with mozzarella.

Cover with foil and bake 25 minues. Uncover and bake 20 minutes, or until hot and bubbly. Let stand 10 minutes before serving.

Makes 8 servings

Per serving 212 calories, 15 g protein, 24 g carbohydrates, 6 g fat, 43 mg cholesterol, 881 mg sodium, 4 g fiber -- 4 Weight Watcher points