Vegetable Lasagna

Name: Vegetable Lasagna Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 1 large eggplant peeled; 1 large zucchini peeled; 2 packages frozen chopped spinach; 1 jar tomato sauce; 2 c mixed peppers and onions; 1 tub lowfat ricotta 15 oz; 1 T EVOO; 2 garlic cloves chopped; 1 large egg; 1 C. Mozzarella; 1 T Parmesan cheese; 1 tsp Italian seasoning; s & p

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 large eggplant peeled1 large zucchini peeled2 packages frozen chopped spinach1 jar tomato sauce2 c mixed peppers and onions1 tub lowfat ricotta 15 oz1 T EVOO2 garlic cloves chopped1 large egg1 C. Mozzarella1 T Parmesan cheese1 tsp Italian seasonings & p

Directions

preheat oven to 400
peel eggplant and zucchini then slice into thin strips
lay flat on foil lined baking sheet
spray with EVOO cookin spray lightly. top with salt and pepper
bake 10-15 minutes until slightly crispy
in large sauce pan saut� mixed veggies(peppers and onions) add garlic
add sauce and cook for 15 minutes
spray lasagna pan with spray
mix ricotta egg and Italian seasoning
spread 1/2 c sauce on the bottom of the pan
layer 1/2 of the total quantities of each. eggplant, zucchini, spinach, ricotta, mozzarella then sauce in that order.
repeat layers then top with parm. bake for 30 minutes let rest for 10 before eating.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BLUMBRITTANY21.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 170.2
Total Fat: 7.2 g
Cholesterol: 34.0 mg
Sodium: 407.5 mg
Total Carbs: 16.2 g
Dietary Fiber: 3.2 g
Protein: 10.7 g

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