Vegetable Lasagna
- Number of Servings: 9
Ingredients
12 uncooked Barilla lasagna sheets6 cp marinara sauce1 clove garlic, chopped1 bunch of asparagus, thinly sliced1 large zucchiniSalt & pepper to taste½ cp parmesan cheese1 container (15 oz) fat-free ricotta cheese1 Egg Substitute1.75 cp shredded fat-free mozzarella
1. Preheat oven to 375°. Heat oil in a large non-stick skillet over medium heat. Add garlic and sauté till golden brown (approx 1 min).
2. Add vegetables and sauté for 4 min. Season with salt and pepper.
3. Combine ricotta cheese, ¼ cp parmesan cheese and an egg in a large bowl. Mix well. Spray a 9x13 in baking pan with non-stick cooking spray. Spread 1 cp marinara on the bottom of the pan.
4. Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of the ricotta cheese mixture over the top. Add 1/3 of the vegetable mixture and top with 1 cp marinara sauce. Layer 3 more sheets, 1/3 ricotta and 1 ½ cp marinara.
5. Layer 3 more sheets, the rest of the ricotta mixture and vegetables, and 1 cp sauce.
6. Finish with 3 sheets, remaining sauce, and top with mozzarella and the rest of parmesan cheese.
7. Bake covered for 50-60 min. Uncover and bake until cheese melts, about 5 min.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user SAAGRRL.
2. Add vegetables and sauté for 4 min. Season with salt and pepper.
3. Combine ricotta cheese, ¼ cp parmesan cheese and an egg in a large bowl. Mix well. Spray a 9x13 in baking pan with non-stick cooking spray. Spread 1 cp marinara on the bottom of the pan.
4. Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of the ricotta cheese mixture over the top. Add 1/3 of the vegetable mixture and top with 1 cp marinara sauce. Layer 3 more sheets, 1/3 ricotta and 1 ½ cp marinara.
5. Layer 3 more sheets, the rest of the ricotta mixture and vegetables, and 1 cp sauce.
6. Finish with 3 sheets, remaining sauce, and top with mozzarella and the rest of parmesan cheese.
7. Bake covered for 50-60 min. Uncover and bake until cheese melts, about 5 min.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user SAAGRRL.
Nutritional Info Amount Per Serving
- Calories: 319.5
- Total Fat: 4.4 g
- Cholesterol: 19.7 mg
- Sodium: 929.6 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 6.4 g
- Protein: 22.7 g