1 serving

 

Ingrendients:
Wonton wrappers	6 wrappers
Zucchini	1/2 pc
Eggplant	1/4 pc
Portobello mushroom	1 pc
Tomato puree	1/ 2can
Fat free cheese	2 pcs

 

Method:

1. Cut all vegetables into thin slices, defrost the wonton wrappers for later use;
2. Use an oven-proof container, spread the tomato puree as base, place 2 wonton wrappers on top and layer it with vegetables, add another layer tomato puree and cheese, repeat the layering steps until all ingredients used;
3. Bake the lasagna in a preheated oven at 180 degrees for 20minutes, or microwave for 10minutes. Ready and serve.