Vegetarian Lasagna

Name: Vegetarian Lasagna Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24
Ingredients: Cheese Mixture:; 30 oz. part skim ricotta cheese; 2 lbs. part skim mozarella cheese shredded; 1 Tbsp. ground oregano; 1 Tbsp. lemon pepper seasoning; 1 tsp. nutmeg; 2 tsp. paprika; 10 oz. frozen chopped spinach; 3 med. eggs; Approx. 5 Tbsp Reduced Fat Parmesan Cheese; Sauce:; 2.5 jars spaghetti sauce; 2 Tbsp ground oregano; 27 oz. can tomatoes; 2 small zucchini diced; 2 packages whole wheat blend lasagna noodles

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 24

Ingredients

Cheese Mixture:30 oz. part skim ricotta cheese2 lbs. part skim mozarella cheese, shredded1 Tbsp. ground oregano1 Tbsp. lemon pepper seasoning1 tsp. nutmeg2 tsp. paprika10 oz. frozen chopped spinach3 med. eggsApprox. 5 Tbsp Reduced Fat Parmesan CheeseSauce:2.5 jars spaghetti sauce2 Tbsp ground oregano27 oz. can tomatoes2 small zucchini, diced2 packages whole wheat blend lasagna noodles

Directions

Bring a large pot of water to a boil. Add 1 Tbsp vegetable oil to prevent noodles from sticking together. When water comes to a rolling boil, add noodles and cook until partially done. Do not cook until soft since you will cook again after combining.

In a large bowl, combine all ingredients for cheese mixture. Mix well.

In a large saucepan, combine all ingredients for sauce mixture. Mix well.

Put sauce on the bottom of rectangular baking pan. Next put a layer of noodles, then cheese, then sauce. Repeat until the pan is full, ending with a layer of sauce. Sprinkle each layer with parmesan cheese.

Best if refrigerated for a couple of hours (or overnight) prior to cooking, but you can put directly into the oven after putting it together.

Bake at 350 degrees for 30 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user POOFLENA.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 332.8
Total Fat: 12.4 g
Cholesterol: 56.3 mg
Sodium: 779.9 mg
Total Carbs: 40.5 g
Dietary Fiber: 6.0 g
Protein: 20.0 g

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