Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cup spinach leaves1 1/2 cup sliced button mushrooms6 Lasagna noodles, preferably whole wheat2 cups part-skim shredded mozzarella cheese1 small sliced zucchini1 tub (15 oz) low or non-fat ricotta cheese2 cans (15 oz) diced tomatoes with basil, garlic, and oregano 4 tbsp shredded parmesan cheese
Lightly grease a 9x13 glass baking dish with non-stick spray
Cover the bottom of the dish with 1/2 can of the tomatoes, follow with 3 noodles, another 1/2 can of tomatoes, 1/2 of the spinach, the zucchini slices, 1/2 of the ricotta cheese, 1/2 of the mushrooms, and 1 cup of mozzarella cheese.
Repeat the next layers, starting with the lasagna, and skipping the zucchini.
Top with parmesan cheese.
Cover tightly with foil.
Bake at 375 degrees for 35 minutes. Remove foil and bake for another 7-10 minutes until browned and bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWLOTUS.
Cover the bottom of the dish with 1/2 can of the tomatoes, follow with 3 noodles, another 1/2 can of tomatoes, 1/2 of the spinach, the zucchini slices, 1/2 of the ricotta cheese, 1/2 of the mushrooms, and 1 cup of mozzarella cheese.
Repeat the next layers, starting with the lasagna, and skipping the zucchini.
Top with parmesan cheese.
Cover tightly with foil.
Bake at 375 degrees for 35 minutes. Remove foil and bake for another 7-10 minutes until browned and bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWLOTUS.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 6.8 g
- Cholesterol: 22.6 mg
- Sodium: 1,059.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 4.2 g
- Protein: 11.7 g
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