Veggie Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Zucchini, sliced1 Eggplant, fresh, peeled 1 package of sliced Mushrooms, approx 250g1 sweet red pepper1 jar Ragu Spaghetti Sauce, 700mL250g Spinach, frozen5 tbsp Tre Stelle Ricotta Cheese3oz Mozzarella Cheese, part skim milk12 sheets Presidents Choicewhole wheat lasagne
Preheat oven to 375 degrees. And cook lasagne noodles as directed on the package.
Chop and slice all veggies up and in a magic bullet or food processor combine pasta sauve and red peppers. Blend until peppers are no longer chunks!
Grab the appropriate glassware and start with a light coat of sauce. Lay down some pasta and on top of that start to lair eggplant and musrooms. Put some sauce on top and another lair of pasta.
Start the next level with a bit of sauce followed by your zucchini slices. On top of the zucchini place the ricotta and spinach mixture. Top with mozarella chesse and cook for 35 min covered in tinfoil.
Take off foil and cook an additional 10min. Let rest 10min, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKSPINA.
Chop and slice all veggies up and in a magic bullet or food processor combine pasta sauve and red peppers. Blend until peppers are no longer chunks!
Grab the appropriate glassware and start with a light coat of sauce. Lay down some pasta and on top of that start to lair eggplant and musrooms. Put some sauce on top and another lair of pasta.
Start the next level with a bit of sauce followed by your zucchini slices. On top of the zucchini place the ricotta and spinach mixture. Top with mozarella chesse and cook for 35 min covered in tinfoil.
Take off foil and cook an additional 10min. Let rest 10min, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKSPINA.
Nutritional Info Amount Per Serving
- Calories: 383.5
- Total Fat: 7.8 g
- Cholesterol: 14.5 mg
- Sodium: 866.5 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 10.9 g
- Protein: 17.4 g
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