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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 359.1
  • Total Fat: 12.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 702.0 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 23.7 g

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

Submitted by: JEAND01247

Introduction

Using whole wheat pasta Using whole wheat pasta
Number of Servings: 9

Ingredients

    fat free ricotta
    grated parmesan
    part skim mozzarella
    spaghetti sauce (your favorite)
    garlic, onion, mushrooms, zucchini, pepper
    olive oil
    whole wheat lasagna pasta (12 pieces)

Directions

Cook pasta according to package directtions.
Heat and drain 1/2 block frozen chopped spinach
mix with 15 oz container fat free ricotta and 1/4 C grated parmesan. Set aside
Chop and saute in 1/2 tbsp olive oil, 1 tsp chopped garlic,1 small onion, 8oz fresh mushrooms, 1 small zucchini, 1 red or green pepper. Season with salt, pepper
Set aside
Spread 1 C sauce on bottom of 9X12 baking dish
Layer in 4 slices pasta
By tablespoon dot with 1/2 spinach cheese mixture
Spoon on 1/2 of sauted vegetables.
Sprinkle with 1/3 Grated mozzeralla
Repeat
Cover with final layer of noodles, sauce and cheese
Cook foil covered for 1/2 hour in 350 oven
Cook additional 1/2 hour uncovered.
Makes 9 3"X4" pieces

Number of Servings: 9

Recipe submitted by SparkPeople user JEAN01247.






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