No Bake Veggie Lasagna
- Number of Servings: 2
Ingredients
.5 cup diced onion1 tbsp olive oil1 minced garlic clove1 cup chopped zucchini1 cup chopped summer squash1 cup chopped eggplant1 cup marinara sauce1 cup dice tomatoes4 oz ricotta cheese2 oz mozzarella cheese4 lasagna noodles
Bring a medium to large pot of water to a boil (for the lasagna noodles.)
While that is working, chop all of your vegetables and garlic.
Heat a large frying pan with the oil and saute the first 5 ingredients until tender.
BREAK LASAGNA NOODLES IN HALF!.
Add lasagna noodles and over cook by 2-3 minutes to make up for the time you're not baking them.
Add marinara sauce to vegetables and bring to a light simmer.
Drain lasagna noodles and cover the bottom of 2 small bowls with the veggie sauce mixture.
Add ONE of the HALVED cooked lasagna noodles and spread 1 oz of the ricotta and .5 oz of mozzarella.
Top with the other small lasagna noodle and 1 oz ricotta, more veggies sauce mixture and remaining mozzarella cheese.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURALOVESYOGA.
While that is working, chop all of your vegetables and garlic.
Heat a large frying pan with the oil and saute the first 5 ingredients until tender.
BREAK LASAGNA NOODLES IN HALF!.
Add lasagna noodles and over cook by 2-3 minutes to make up for the time you're not baking them.
Add marinara sauce to vegetables and bring to a light simmer.
Drain lasagna noodles and cover the bottom of 2 small bowls with the veggie sauce mixture.
Add ONE of the HALVED cooked lasagna noodles and spread 1 oz of the ricotta and .5 oz of mozzarella.
Top with the other small lasagna noodle and 1 oz ricotta, more veggies sauce mixture and remaining mozzarella cheese.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURALOVESYOGA.
Nutritional Info Amount Per Serving
- Calories: 489.4
- Total Fat: 15.4 g
- Cholesterol: 26.4 mg
- Sodium: 721.7 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 8.6 g
- Protein: 22.3 g
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