Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz of oven ready lasagna noodles (6 sheets)12 oz Fat Free Ricotta Cheese4 oz Part Skim Mozzerella Cheese4 tbsp Parmesean Cheese1 package frozen spinach (10 oz) (defrosted)1 cup Frozen Mixed Vegetables (defrosted)2 Cup Newman's Own Organic Marinara Sauce1/2 Cup Fresh Mushrooms1/4 Chopped Onion2 Garlic Cloves, minced
Preheat Oven to 350*
Spray a 8x8 glass baking dish with non fat cooking spray.
In a saucepan, add onions, garlic and mushrooms--once onions begin to soften, add the marinara sauce. Season to taste, I usually add a little bit more basil/parsely and some red pepper flakes.
In another bowl combine ricotta cheese, egg white and spinach.
Begin layering.
1/2 cup marinara, 2 lasagna noodles, 1/3 ricotta mixture, 1/3 mozzerella, 1/3 Parmesean Cheese, 1/2 MIxed Vegetables, repeat 2 times. Omit Vegetables on top layer.
Cover with foil and cook for 30 minutes.
Remove foil and cook for another 10 to brown top.
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SSIROIS.
Spray a 8x8 glass baking dish with non fat cooking spray.
In a saucepan, add onions, garlic and mushrooms--once onions begin to soften, add the marinara sauce. Season to taste, I usually add a little bit more basil/parsely and some red pepper flakes.
In another bowl combine ricotta cheese, egg white and spinach.
Begin layering.
1/2 cup marinara, 2 lasagna noodles, 1/3 ricotta mixture, 1/3 mozzerella, 1/3 Parmesean Cheese, 1/2 MIxed Vegetables, repeat 2 times. Omit Vegetables on top layer.
Cover with foil and cook for 30 minutes.
Remove foil and cook for another 10 to brown top.
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SSIROIS.
Nutritional Info Amount Per Serving
- Calories: 370.3
- Total Fat: 9.2 g
- Cholesterol: 36.4 mg
- Sodium: 946.3 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 3.7 g
- Protein: 25.4 g
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