Healthy Vegetable Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion chopped2 large carrots, shredded2 medium zucchini ( courgette ), shredded 3 cups raw mushrooms, chopped 1 cup fresh spinach1 can chopped tomatoes500 ml passata ( I like Tesco's with Basil! ) 250 grams ricotta cheese 250 light cottage cheese 250 grams mozzerella10 no cook lasagne sheets Italian seasoning to taste ( basil, oregano, garlic, etc )
Saute chopped onion, once slightly brown add grated carrot and zucchini and cook until just browned
In seperate pan, cook chopped mushrooms until soft. Add chopped tomatoes and passata, as well as Italian seasonings. I love lots of garlic and basil!
In a bowl, mix ricotta and cottage cheese, and add 125g of shredded mozzerella.
In a large casserole dash, start to layer! It's really up to you, but I start with a bit of sauce, then 3 lasagne sheets. After that, cheese mix, then comes vegetable mix, then sauce and back to the lasagne sheets. You should have enough for three layers. Top with sauce and remaining mozzerella.
Cook in the oven at about 175C for 30-35min.
Number of Servings: 6
Recipe submitted by SparkPeople user LHARRISO1.
In seperate pan, cook chopped mushrooms until soft. Add chopped tomatoes and passata, as well as Italian seasonings. I love lots of garlic and basil!
In a bowl, mix ricotta and cottage cheese, and add 125g of shredded mozzerella.
In a large casserole dash, start to layer! It's really up to you, but I start with a bit of sauce, then 3 lasagne sheets. After that, cheese mix, then comes vegetable mix, then sauce and back to the lasagne sheets. You should have enough for three layers. Top with sauce and remaining mozzerella.
Cook in the oven at about 175C for 30-35min.
Number of Servings: 6
Recipe submitted by SparkPeople user LHARRISO1.
Nutritional Info Amount Per Serving
- Calories: 384.0
- Total Fat: 11.4 g
- Cholesterol: 21.3 mg
- Sodium: 95.5 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 5.0 g
- Protein: 27.1 g
Member Reviews