Most lasagna recipes call for pasta, cheese and meats - but this one uses layers of eggplant, zucchini, tomatoes and low-fat cheeses. Compliment this light dish with a salad of mixed greens.

1 med. eggplant, thinly sliced lengthwise

3 small zucchini, thinly sliced lengthwise

1 cup tomato sauce

3 med. tomatoes, thinly sliced

1 cup non-fat ricotta cheese, softened

1/2 cup shredded low fat cheese

salt and pepper to taste

2 T dried basil

2 T dried oregano

Sprinkle of Italian seasoning

1. Preheat the oven to 400 degrees F. Season eggplant and zucchini with salt and pepper. Coat a cookie pan with cooking spray, and line eggplant and zucchini. Place in over for 15 minutes.

2. Coat an 8-inch glass baking dish with cooking spray and cover the bottom with half of the eggplant and zucchini. Ladle half of the tomato sauce over the eggplant and zucchini and top with half of the tomato slices. Sprinkle the tomato slices with half of the basil and oregano. Spread half of the ricotta cheese over the tomatoes. Sprinkle with half of the shredded cheese. Repeat layers.

3. Bake 20 minutes, then turn oven to broil until the cheese is browned. Cut lasagna into slices and garnish with Italian seasoning.

Nutritional Analysis: Servings: 4. One serving equals 173 calories, 3.7g fat, 24.4g carbohydrate and 13g protein.

Submitted by Glenn Hutchinson.