Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups part-skim ricotta cheese2 large eggssalt & fresh ground pepper2 packages frozen chopped spinach(10 oz each), thawed and sqeezed to remove excess moisture6 cups tomato sauce (homemade or store bought)12 no-boil lasagna noodles(8 oz)1 pound (4 cups) part skim mozzerrella cheese, shredded
Preheat oven to 400°. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user GAILBY.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user GAILBY.
Nutritional Info Amount Per Serving
- Calories: 545.5
- Total Fat: 20.8 g
- Cholesterol: 118.3 mg
- Sodium: 1,133.7 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 5.7 g
- Protein: 36.7 g
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