SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 291.0
  • Total Fat: 13.0 g
  • Cholesterol: 64.7 mg
  • Sodium: 688.5 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 20.3 g

View full nutritional breakdown of FALL VEGETABLE LASAGNA calories by ingredient
Report Inappropriate Recipe

FALL VEGETABLE LASAGNA

Submitted by: YA_YAYA

Introduction

This is the best veggie lasagna recipe I have ever tried. It is loaded with vegetables and still satisfies that need for comfort food on those chillier nights. This is the best veggie lasagna recipe I have ever tried. It is loaded with vegetables and still satisfies that need for comfort food on those chillier nights.
Number of Servings: 8

Ingredients

    3 tsp olive oil
    2 medium yellow squash cut lengthwise 1/4 in thick
    1 onion, chopped
    1 red bell pepper, diced
    1 large garlic clove, crushed
    1 10 oz bag of pre-washed spinach
    1 (15.5) oz jar of marinara sauce
    1 (15.5) oz container of ricotta cheese (part skim)
    1/4 cup of fresh basil chopped
    12 oven-ready lasagna noodles (Barilla is best)
    1/2 lb mozzarella, chopped coursely (or you can use shredded)

Tips

This freezes very well. I actually like it better the second time around. Enjoy!


Directions

Heat 2 tsp olive oil in a large skillet over med-high heat. Add squash in batches, cook 1 to 2 minutes per side until just tender; transfer to plate.

Heat remaining olive oil in same skillet, add onions, bell pepper, 1/4 tsp salt and garlic; cook until softened, 3 to 5 minutes. Add batches of spinach and cook, stirring until wilted, about 3 minutes.

Combine ricotta, basil and reamining 1/2 tsp of salt in a bowl.

Refridgerate veggies & ricotta overnight (I skipped this and it was still fine)

Heat oven to 375 degrees F. Spoon half of the sauce on the bottom of a 9x13 in baking dish. Layer sauce with 3 noodles, one third of the ricotta mixture and squash. Layer twice more with 3 noodles, ricotta mixture and spinach mixture. Top with remaining noodles, sauce and mozzarella. Cover with foil and bake until sauce is bubly and noodles are tender, about 50 minutes.

Serving Size: 8 equal servings

Number of Servings: 8

Recipe submitted by SparkPeople user YA_YAYA.






Great Stories from around the Web


Rate This Recipe