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Name: Omelette Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 large Zucchini; 1 large Portabella Mushroom; 1 onion sliced; 1 cup Fresh mozzarella cheese shredded; 4 cups egg or egg whites; 1 teaspoon Baking powder; 1 teaspoon garlic chopped; 1 tablespoon Italian seasoning; 1/4 teaspoon salt; 2 cups Spinach leaves roughly chopped; 1/2 cup basil roughly chopped; 2 firm plum tomatoes sliced; 2 tablespoons Parmesan cheese grated topping

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INGREDIENTS

2 large Zucchini
1 large Portabella Mushroom
1 onion ; sliced
1 cup Fresh mozzarella cheese ; shredded
4 cups egg ; or egg whites
1 teaspoon Baking powder
1 teaspoon garlic ; chopped
1 tablespoon Italian seasoning
1/4 teaspoon salt
2 cups Spinach leaves ; roughly chopped
1/2 cup basil ; roughly chopped
2 firm plum tomatoes ; sliced
2 tablespoons Parmesan cheese ; grated topping

Servings

INSTRUCTIONS

Preheat oven to 425(F) degrees.

Cut zucchini lengthwise at an angle into 1/2 inch thick slices. Remove stem from the mushroom, and cut cap into 1/2-inch-thick slices. Chop stem and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Working in batches, cook zucchini, mushroom slices, and onion for 3 minutes per side, removing skillet from heat and re-spraying it between batches.

Spray a 9 inch baking pan with nonstick spray making sure to spray the sides as well as the bottom. Lay cooked veggies along the bottom of the pan. Sprinkle evenly with mozzarella cheese. Set aside.

In a large bowl, combine egg substitute, baking powder, garlic, Italian seasoning, and salt. Whisk until smooth and fluffy, about 2 minutes. Stir in spinach, basil, and chopped mushroom stem. Pour mixture over the cheese layer in the baking pan.

Place baking pan in the oven and bake for 20 minutes, until firm and lightly browned at the edges. Meanwhile, slice tomatoes and place on a layer of paper towels to absorb some of the moisture.

Carefully remove baking pan from the oven and top evenly with tomatoes. Sprinkle with grated topping.

Return it tot eh oven and cook for 5 minutes longer. Allow to cool slightly.

NOTES

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Omelette Lasagna

2 large Zucchini
1 large Portabella Mushroom
1 onion sliced
1 cup Fresh mozzarella cheese shredded
4 cups egg or egg whites
1 teaspoon Baking powder
1 teaspoon garlic chopped
1 tablespoon Italian seasoning
1/4 teaspoon salt
2 cups Spinach leaves roughly chopped
1/2 cup basil roughly chopped
2 firm plum tomatoes sliced
2 tablespoons Parmesan cheese grated topping

Preheat oven to 425(F) degrees. 
Cut zucchini lengthwise at an angle into 1/2 inch thick slices. Remove stem from the mushroom, and cut cap into 1/2-inch-thick slices. Chop stem and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Working in batches, cook zucchini, mushroom slices, and onion for 3 minutes per side, removing skillet from heat and re-spraying it between batches.
Spray a 9 inch baking pan with nonstick spray making sure to spray the sides as well as the bottom. Lay cooked veggies along the bottom of the pan. Sprinkle evenly with mozzarella cheese. Set aside.
In a large bowl, combine egg substitute, baking powder, garlic, Italian seasoning, and salt. Whisk until smooth and fluffy, about 2 minutes. Stir in spinach, basil, and chopped mushroom stem. Pour mixture over the cheese layer in the baking pan. 
Place baking pan in the oven and bake for 20 minutes, until firm and lightly browned at the edges. Meanwhile, slice tomatoes and place on a layer of paper towels to absorb some of the moisture.
Carefully remove baking pan from the oven and top evenly with tomatoes. Sprinkle with grated topping.
Return it tot eh oven and cook for 5 minutes longer. Allow to cool slightly.

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Nutrition

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Serving Size: 1 Serving (328g)
Recipe Makes: 6 Servings

Calories: 287
Calories from Fat: 151 (53%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.7g
Cholesterol 456.2mg		140 %
Sodium 420.5mg		15 %
Potassium 684.1mg		18 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 8.1g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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