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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.3
  • Total Fat: 9.2 g
  • Cholesterol: 36.4 mg
  • Sodium: 946.3 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 25.4 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Vegetable Lasagna

Submitted by: SSIROIS
Vegetable Lasagna

Introduction

A lighter version of an old favorite! Though meatless, the ricotta provides lots of protein!

Makes 4 large pieces.
A lighter version of an old favorite! Though meatless, the ricotta provides lots of protein!

Makes 4 large pieces.

Number of Servings: 4

Ingredients

    4 oz of oven ready lasagna noodles (6 sheets)
    12 oz Fat Free Ricotta Cheese
    4 oz Part Skim Mozzerella Cheese
    4 tbsp Parmesean Cheese
    1 package frozen spinach (10 oz) (defrosted)
    1 cup Frozen Mixed Vegetables (defrosted)
    2 Cup Newman's Own Organic Marinara Sauce
    1/2 Cup Fresh Mushrooms
    1/4 Chopped Onion
    2 Garlic Cloves, minced

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Directions

Preheat Oven to 350*

Spray a 8x8 glass baking dish with non fat cooking spray.

In a saucepan, add onions, garlic and mushrooms--once onions begin to soften, add the marinara sauce. Season to taste, I usually add a little bit more basil/parsely and some red pepper flakes.
In another bowl combine ricotta cheese, egg white and spinach.

Begin layering.
1/2 cup marinara, 2 lasagna noodles, 1/3 ricotta mixture, 1/3 mozzerella, 1/3 Parmesean Cheese, 1/2 MIxed Vegetables, repeat 2 times. Omit Vegetables on top layer.

Cover with foil and cook for 30 minutes.
Remove foil and cook for another 10 to brown top.

Enjoy!!

Number of Servings: 4

Recipe submitted by SparkPeople user SSIROIS.






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