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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 0.7 g
  • Cholesterol: 11.8 mg
  • Sodium: 172.0 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 13.9 g

View full nutritional breakdown of Low Fat Veggie Lasagna calories by ingredient
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Low Fat Veggie Lasagna

Submitted by: MISSMISSY

Introduction

lasagna made with noodles and veggies lasagna made with noodles and veggies
Number of Servings: 6

Ingredients

    9 Dreamfield's lasagna noodles
    1 can no salt tomatoes
    1 can tomato paste
    1 can no salt spinach
    1 cup sliced yellow squash
    .75 cup chopped onion
    .5 cup chopped carrots
    .5 cup chopped green pepper
    1 15 oz container fat free ricotta cheese
    .25 cup Kraft Free shredded mozzarella cheese
    Italian seasonings to taste
    2 tsp. chopped garlic

Directions

Cook lasagna noodles according to package.
Mix tomatoes and tomato paste in food processor, process until they make a sauce, add onions and peppers, process just until mixed, don't puree onions and peppers you want there to be chunks.
Heat sauce on stove top, adding garlic and seasonings to taste. Heat thoroughly.
Cover bottom of small casserole dish with a thin layer of sauce. Layer the noodles, sauce, veggies and ricotta as desired until all ingredients are added. Top with a layer of sauce and sprinkle with mozzarella. Cover with aluminum foil and bake for 30 mins at 400. Uncover and bake 30 mins at 350.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSMISSY.





TAGS:  Fish | Dinner | Fish Dinner |

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