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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.8
  • Total Fat: 7.1 g
  • Cholesterol: 36.2 mg
  • Sodium: 486.9 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Veggie Lasagne calories by ingredient
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Veggie Lasagne

Submitted by: MRSLVABLEBEAR


Number of Servings: 4

Ingredients

    3 lasagne noodles
    1/4 cup + 2 Tb non-fat ricotta
    1/2 large egg (I made two lasagne's and used 1 egg for both)
    1 tsp italian seasoning
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/2 tsp dried parsley
    2 Tbs. dried parmesan cheese
    3/4 cup Ragu (or similar) sauce
    1/2 cup shredded mozarella
    1 tsp. olive oil
    1 medium zucchini, sliced
    3 mushrooms, sliced
    1/4 cup chopped onion

Directions

Cook noodles according to directions. Spray 8" square or round cake pan with non-stick cooking spray. Saute mushrooms, zucchini and onion in olive oil until soft. Mix 1/2 the egg, parmesan cheese, garlic powder, onion powder and italian seasoning into ricotta. Spoon 1/3 of the sauce into bottom of pan. Cut lasagne noodles up into strips. Lay 1/3 of the strips over the sauce. Spoon 1/3 of the ricotta mixture over the noodles. Sprinkle a third of the mozarella over the ricotta Spoon 1/2 the mushroom mixture over the cheese. Repeat layers: sauce, noodles, ricotta, mozarella, mushroom mixture. End with sauce and last third of cheese. Bake covered in a 350 oven for 25 minutes or until bubbly. Uncover for last 5 minutes to brown the cheese on top.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSLVABLEBEAR.






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