All Veggie, No Pasta Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4-5 Zucchini, cut into thin slices1- 1/2 cup tomato sauce3 summer squash2-3 Eggplant, cut into rounds1 Green Bell Pepper3 cups Ricotta cheese, low-fat8-10 oz Greek Yogurt, plain2-3 cups of shredded mozzerella cheese, part-skim1 large onion, chopped3/4 of Italian seasoning packetSalt, to taste
Cook onions, zucchini, summer squash, eggplant, peppers, separately, set aside.
Mix together Ricotta cheese, PLAIN Greek yogurt (it's thicker than regular yogurt), a handful of mozzerella and Italian seasoning.
Layer tomato sauce first.
I layered the eggplant and zucchini as the pasta would be layered, so in a 13x9" oven safe dish-type thing (sorry, forgot what it's called) lay down about 6-8 rounds of eggplant and fill in any visible tomato sauce with zucchini.
Evenly distribute other veggies, top with half of ricotta mixture, sprinkle with half of whats left of the cheese, sprinkle with a LITTLE salt.
Repeat and enjoy! Top with rest of cheese!
Number of Servings: 15
Recipe submitted by SparkPeople user TASTROLL.
Mix together Ricotta cheese, PLAIN Greek yogurt (it's thicker than regular yogurt), a handful of mozzerella and Italian seasoning.
Layer tomato sauce first.
I layered the eggplant and zucchini as the pasta would be layered, so in a 13x9" oven safe dish-type thing (sorry, forgot what it's called) lay down about 6-8 rounds of eggplant and fill in any visible tomato sauce with zucchini.
Evenly distribute other veggies, top with half of ricotta mixture, sprinkle with half of whats left of the cheese, sprinkle with a LITTLE salt.
Repeat and enjoy! Top with rest of cheese!
Number of Servings: 15
Recipe submitted by SparkPeople user TASTROLL.
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 5.4 g
- Cholesterol: 19.3 mg
- Sodium: 445.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.9 g
- Protein: 10.1 g