SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 236.8
  • Total Fat: 9.2 g
  • Cholesterol: 25.9 mg
  • Sodium: 281.8 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 15.6 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient
Report Inappropriate Recipe

Veggie Lasagna

Submitted by: NENE_7496

Introduction

All veggie (and cheese I mean who dosent want cheese). No noodles, No meat All veggie (and cheese I mean who dosent want cheese). No noodles, No meat
Number of Servings: 8

Ingredients

    1 Eggplant cut thin
    1 Zucchinni cut thin
    Potato 2 medium cut thin
    Onion cut thin 1 large
    half Green Peppers in strips
    1 package Frozen Spinach thawed and drained
    Half a tub Light ricotta
    Pasta sauce (homemade or store bought)
    1 340 package of part skim mozzarella cheese grated

Directions

1. Put a small amount of sauce in a 9x11 pan.
2. Put a layer of eggplant, cover with sauce, 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
3. Put a layer of potato, cover with sauce, 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
4. Put a layer of zucchinni, cover with sauce. 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
5. combine spinach and ricotta, place dolops over layer. Cover with sauce.
6. Add a final layer of eggplant sauce and cheese.
7. Cover with tin foil but be carful not to let the foil touch the cheese. Place on a baking sheet to avoid oven messes.
8. Bake at 350 for an hour. Uncoevr and bake for another 20. Let stand for about 10 min before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user NENE_7496.






Great Stories from around the Web


Rate This Recipe