Low-Fat Vegetarian Lasagna
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box of Hodgson Mill whole wheat lasagna1 zucchini1 squash1 onion1.25 cup mushrooms1 clove garlic1.5 cups fresh spinach1 can Del Monte diced tomatoes w/ garlic and onion1 can Del Monte petite cut diced tomatoes with garlic and olive oil1.5 packages Kraft fat free shredded mozzarella2 lb container Sorrento Fat Free Ricotta cheese1 cup Barilla tomato sauce w/ basil and tomato5 tsp Kraft grated parmesan cheese
1) While boiling the noodles, cut up vegetables except spinach and cook in skillet on stove
2) Add both cans of Del Monte tomatoes, let all simmer together on low heat (hoping to find lower sodium versions next time)
3) Combine ricotta cheese, parmesan cheese, and spinach in a bowl, mix up well
4) When vegetables are fairly cooked, add 1 cup of Barilla sauce and let simmer a little longer; noodles should be done so drain them while simmering the vegetables
5) Prep 3 quart baking pan (I used a glass one, 9.5" x 13.5") by spraying bottom and sides with no-stick baking spray, then lay down 1 layer of noodles in bottom
6) On top of noodles spread 1/2 of the ricotta cheese mixture, then a layer of the vegetables & sauce combination
7) sprinkle 1 cup of the shredded mozzarella on top next
8) repeat layering again: put down another layer of noodles, followed by the rest of the ricotta mixture, then the rest of the veggie mixture
8) top off with rest of the mozzarella cheese (about 2 cups)
9) Bake in oven at 375 degrees for 40 minutes
10) Let cool for 10 minutes before cutting
11) Cut into 12 servings
Reheats extremely well, recommended storing in serving-size plastic containers and refrigerating or freezing for lunches or dinners later!
Number of Servings: 12
Recipe submitted by SparkPeople user CRISTJ.
2) Add both cans of Del Monte tomatoes, let all simmer together on low heat (hoping to find lower sodium versions next time)
3) Combine ricotta cheese, parmesan cheese, and spinach in a bowl, mix up well
4) When vegetables are fairly cooked, add 1 cup of Barilla sauce and let simmer a little longer; noodles should be done so drain them while simmering the vegetables
5) Prep 3 quart baking pan (I used a glass one, 9.5" x 13.5") by spraying bottom and sides with no-stick baking spray, then lay down 1 layer of noodles in bottom
6) On top of noodles spread 1/2 of the ricotta cheese mixture, then a layer of the vegetables & sauce combination
7) sprinkle 1 cup of the shredded mozzarella on top next
8) repeat layering again: put down another layer of noodles, followed by the rest of the ricotta mixture, then the rest of the veggie mixture
8) top off with rest of the mozzarella cheese (about 2 cups)
9) Bake in oven at 375 degrees for 40 minutes
10) Let cool for 10 minutes before cutting
11) Cut into 12 servings
Reheats extremely well, recommended storing in serving-size plastic containers and refrigerating or freezing for lunches or dinners later!
Number of Servings: 12
Recipe submitted by SparkPeople user CRISTJ.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 1.6 g
- Cholesterol: 23.8 mg
- Sodium: 748.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.6 g
- Protein: 20.8 g
Member Reviews
-
MELISSAD68
made this last night and DH and I loved it. I did find the ricotta a little dry...might try the feta cheese as recommended by someone next time or maybe half cottage cheese? but overall it was wonderful! Will definitely make again. It makes a huge batch so could easily cut in half - 9/29/08