Vegetarian Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Box Barilla Oven Ready Lasagne Noodles2 Jars Barilla Tomato & Basil Sauce1/2 Eggplant (Unpeeled) Cubed1.5 zucchini (unpeeled) sliced1 carton sliced Mushrooms2 Tsp Garlic Minced1 15 oz container Ricotta Cheese, Fat Free2 Eggs1 Cup Shredded Parmesan Cheese6 Cups Mozzarella Cheese (separated)
Preheat Oven 350*
Saute Eggplant, zucchini, mushrooms and 1 tsp garlic in Olive Oil. **Set aside.
Meanwhile,Combine eggs (beaten) with Ricotta, 2 cups Mozzarella, parmesan and 1 tsp Garlic. **Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the veggies, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained veggies, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNONLSTEW.
Saute Eggplant, zucchini, mushrooms and 1 tsp garlic in Olive Oil. **Set aside.
Meanwhile,Combine eggs (beaten) with Ricotta, 2 cups Mozzarella, parmesan and 1 tsp Garlic. **Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the veggies, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained veggies, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNONLSTEW.
Nutritional Info Amount Per Serving
- Calories: 392.1
- Total Fat: 18.5 g
- Cholesterol: 94.2 mg
- Sodium: 944.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 3.5 g
- Protein: 22.2 g
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