This vegetable dish tastes frighteningly close to homemade lasagna, with TONS fewer calories, fat or cholesterol!
Servings: Makes 4 servings in 8×8 glass dish
Ingredients:
1 sweet potato, cleaned and sliced
1 large vidalia onion, cleaned and sliced
1 beefy tomato, cleaned and sliced
1 large summer squash, sliced
1 large zucchini, sliced
6 oz. can hunts tomato paste
12 oz. water
dash garlic pepper
8 oz. low-skim part moisture finely shredded mozzarella cheese
Method:
Preheat oven to 350. In small bowl, mix tomato paste with 2 cans of water until creamy. Pour half of mixture into bottom of 8×8 glass baking dish with lid (or foil if no lid). Layer vegetables in tomato mixture, smashing them in until chuck full. Pour other half of tomato mixture over the top of vegetables. Cover and bake 1 hour. Increase heat of oven to 450. Remove lid (or foil). Smother top in cheese. Bake an additional 10 minutes uncovered. Remove from oven and let rest 15 minutes (or you may burn the feelers off of your tongue trying to eat it too fast!)