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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 11.6 g
  • Cholesterol: 267.6 mg
  • Sodium: 315.2 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 15.4 g

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

Submitted by: CAILLEANLARKIN

Introduction

This recipe is taken from a recipe from The Six O'Clock Scramble, by Aviva Goldfarb. It's adjusted to use the exact specific ingredients that I used in my kitchen, but can easily be adapted to include whatever's available in your supermarket. This recipe is taken from a recipe from The Six O'Clock Scramble, by Aviva Goldfarb. It's adjusted to use the exact specific ingredients that I used in my kitchen, but can easily be adapted to include whatever's available in your supermarket.
Number of Servings: 12

Ingredients

    8 oz part-skim mozzarella cheese, grated (approx 2 cups)
    1.5 cups part-skim ricotta cheese
    1 package frozen chopped broccoli
    3 garlic cloves, peeled and minced
    1 cup frozen peas
    1 large egg
    1 package no-boil lasagna noodles (you probably won't use the entire package)
    1 28 oz jar of tomato sauce
    1 oz grated parmesan cheese

Directions

Preheat the oven to 350 degrees. Thaw the broccoli in the microwave or on the stove top and drain it well. Spray a 9
x 13-inch baking dish with nonstick cooking spray. In a medium bowl, combine the ricotta cheese, egg, 1 1/2 cups
sauce, and the Parmesan cheese. Assemble the lasagna as follows:

- Spread 1 cup sauce in the bottom of the pan. Then top it with:
- A layer of noodles.
- Half the ricotta mixture,
- All of the broccoli,
- Another layer of noodles.
- The rest of the ricotta mixture,
- All the peas,
- Half the mozzarella cheese.
- Final layer of noodles,
- The rest of the tomato sauce
- Finally, top it with the remaining mozzarella cheese.

Spray a piece of aluminum foil with nonstick cooking spray and cover the lasagna tightly with the sprayed side down.
Bake it for 40 minutes covered, then 10 minutes uncovered until it is lightly browned and bubbly.

TIP: You will be able to cut the lasagna much more easily if you allow it to cool for 10-15 minutes before serving it.

Number of Servings: 12

Recipe submitted by SparkPeople user CAILLEANLARKIN.






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