- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.0
- Total Fat: 8.0 g
- Cholesterol: 53.7 mg
- Sodium: 884.4 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.2 g
- Protein: 14.4 g
Cooking Light Vegetable LasagnaSubmitted by: SLM624
IntroductionArrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.
Arrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.
0.5 cup chopped red bell pepper (about 1 medium)
0.5 cup chopped onion
2medium zucchini, halved lengthwise and thinly sliced
2 garlic cloves, minced
1 cups (4 ounces) shredded part-skim mozzarella cheese, divided
0.75 cups fat-free ricotta cheese
1/4 cup grated fresh Parmesan cheese, divided
1 large egg
2.5 cups Basic Marinara, divided
6 precooked lasagna noodles (about 4 ounces)
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini; sautÃ© 10 minutes or until vegetables are crisp-tender. Add garlic; sautÃ© 30 seconds.
Combine 1/2 cup mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
Spread 1/2 cup Basic Marinara over bottom of a 8 x 8-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1/2 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1.2 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350Â° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Makes 6 rectangular servings
WW POINTS VALUE = 5
Number of Servings: 6
Recipe submitted by SparkPeople user SLM624.