Three Cheese Vegetable Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion2 cups of mushrooms, chopped1 carrot grated400g zucchini, sliced or grated2 clove garlic300g spinach450g Perfect Italiano Extra Light Ricotta1 egg white550g jar of Dolmio Traditional Pasta sauce/ your preferred brand400g diced tomatoes5 lasagne sheets0.3 cup grated parmesan100g light mozzarella
Pre-heat oven to 180 degrees celsius (that's for fan forced)
Cook onion, mushrooms, garlic, carrot and zucchini over medium-high heat for about 10m or until golden brown. Add spinach and cook until all liquid is evaporated. Remove from heat and transfer to large mixing bowl.
As mixture is cooling, add ricotta, mozzarella, egg white and nutmeg. Combine thoroughly and season with salt and pepper.
Combine tomato sauce and diced tomatoes in separate bowl. Start layering the mixtures: 3/4 tomato, 2.5 lasagne sheets, 1/2 cheese mixture and repeat.
Sprinkle the top with parmesan and bake in the oven for approx 40-60mins or until the top is golden brown and cheese bubbles. Allow to stand for 10mins before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user ISIS375.
Cook onion, mushrooms, garlic, carrot and zucchini over medium-high heat for about 10m or until golden brown. Add spinach and cook until all liquid is evaporated. Remove from heat and transfer to large mixing bowl.
As mixture is cooling, add ricotta, mozzarella, egg white and nutmeg. Combine thoroughly and season with salt and pepper.
Combine tomato sauce and diced tomatoes in separate bowl. Start layering the mixtures: 3/4 tomato, 2.5 lasagne sheets, 1/2 cheese mixture and repeat.
Sprinkle the top with parmesan and bake in the oven for approx 40-60mins or until the top is golden brown and cheese bubbles. Allow to stand for 10mins before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user ISIS375.
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 5.5 g
- Cholesterol: 4.0 mg
- Sodium: 296.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.4 g
- Protein: 15.2 g
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