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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 10.3 g
  • Cholesterol: 62.5 mg
  • Sodium: 408.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 15.5 g

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

Submitted by: AROCKWELL


Number of Servings: 12

Ingredients

    2 Tbsp Olive Oil
    1 ea Large Zucchini, diced
    1 ea Medium Summer Squash, diced
    1 ea Red Bell Pepper, diced
    1 ea Green Bell Pepper, diced
    1/4 cup Carrots, chopped
    1 snall cann Mushrooms, sliced
    1 can Tomato Sauce
    1 can Whole Tomatoes
    Seasionings: 1 Tbsp Italian Seasionings, 1 Tsp Salt, 1/2 Tsp Black Pepper
    1.5 cups Ricotta Cheese
    2 ea Eggs
    3 cups Mozzarella Cheese, shredded
    Seasonings: 1 Tbsp Italian Seasionings, 1 Tsp Salt, 1/2 Tsp Black Pepper
    3 cups Fresh Spinach, fresh
    12 ea Healthy Harvest Whole Wheat Blend Lasagna Noodles

Directions

1. Preheat oven to 350F.
2. Heat olive oil in a large sauce pan over med-high heat. Add next 6 ingredients. Saute until softened- about 10 minutes, tossing often. Add tomato sauce and whole tomatoes- break the whole tomatoes up into small pieces. Add seasonings, reduce heat to low and let simmer 20 minutes.
3. In a bowl combine Ricotta Cheese, Eggs and 1 cup Mozzarella Cheese & Seasionings.
4. Spoon about 1/2 cup sauce in the bottom of a large casserole dish that has been sprayed with cooking spray. Layer 4 lasagna noodles. Top with 1/4 sauce, 1 cup spinach, 1/4 cheese mixture & 3/4 cup Mozzarella cheese. Repeat 2 more times. Top with remaining Sauce, Cheese mixture & Mozzarella.
5. Cover with foil, place on a sheetpan and bake 50 minutes. Remove foil and bake an additional 10 minutes. Let sit 15 minutes before serving.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user AROCKWELL.






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