Fast 500 Homemade Lasagna

Adapted from a recipe in the book "The Essential 5:2 Fast Diet Planner." Posted variation for safe keeping.

• Ready In: 1 hr 25 mins
• Serves: 2

Ingredients

• 2  long zucchini
• 1  teaspoon olive oil
• 1  small onion, sliced
• 1  small eggplant, diced
• 1  large tomatoes, chopped
• 2⁄3 cup tomato puree (no salt added if you can find it)
• 3  tablespoons low-fat ricotta cheese or 3  tablespoons low fat cottage cheese
• 1⁄2 cup ham, chopped
• 2  basil sprigs

Directions

1. Preheat oven to 350. Start a pot of salted water on stove to boil zucchini later. Place several layers of paper towels on a cookie sheet and set aside.
2. Slice zucchini lengthwise into thin slivers and add to prepared pot of boiling water. Cook 1 minute. Remove to single layer on paper towels on prepared cookie sheet. Cover with more paper towels and another cookie sheet. Place something heavy on top to press water out of zucchini while doing other steps.
3. In a frying pan over high heat, warm 1/2 tsp oil and saute onion and eggplant for 5 minutes.
4. Add the tomatoes and tomato puree. Simmer over medium heat for 25 minutes.
5. Add the ricotta and ham; stir and cook for 3 minutes over low heat.
6. In an 8x10" baking dish (lined with parchment paper if you have it handy), lay out a layer of zucchini slices and pour half the sauce mixture over top. Arrange a second layer of zucchini slices and pour the rest of the mixture over the top and finish with a layer of zucchini.
7. Drizzle with remaining olive oil and add any kind of spices you'd like (oregano, Italian seasoning, parsley, etc.). Bake for 25 minutes.
8. Top with chopped fresh basil. Half of lasagna is one serving. Double amounts of ingredients for family meal.