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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 5.4 g
  • Cholesterol: 19.3 mg
  • Sodium: 445.1 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 10.1 g

View full nutritional breakdown of All Veggie, No Pasta Lasagna calories by ingredient
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All Veggie, No Pasta Lasagna

Submitted by: TASTROLL

Introduction

Very good, it was really an "Everything but the kitchen sink" Recipe that just turned out amazingly! Very good, it was really an "Everything but the kitchen sink" Recipe that just turned out amazingly!
Number of Servings: 15

Ingredients

    4-5 Zucchini, cut into thin slices
    1- 1/2 cup tomato sauce
    3 summer squash
    2-3 Eggplant, cut into rounds
    1 Green Bell Pepper
    3 cups Ricotta cheese, low-fat
    8-10 oz Greek Yogurt, plain
    2-3 cups of shredded mozzerella cheese, part-skim
    1 large onion, chopped
    3/4 of Italian seasoning packet
    Salt, to taste

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Directions

Cook onions, zucchini, summer squash, eggplant, peppers, separately, set aside.
Mix together Ricotta cheese, PLAIN Greek yogurt (it's thicker than regular yogurt), a handful of mozzerella and Italian seasoning.
Layer tomato sauce first.
I layered the eggplant and zucchini as the pasta would be layered, so in a 13x9" oven safe dish-type thing (sorry, forgot what it's called) lay down about 6-8 rounds of eggplant and fill in any visible tomato sauce with zucchini.
Evenly distribute other veggies, top with half of ricotta mixture, sprinkle with half of whats left of the cheese, sprinkle with a LITTLE salt.
Repeat and enjoy! Top with rest of cheese!

Number of Servings: 15

Recipe submitted by SparkPeople user TASTROLL.






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