Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
9 Pieces Whole Wheat Lasagna2/3 cup eggplant, chopped2/3 cp summer squash, chopped2/3 cup zucchini, chopped1/2 cup purple peppers, chopped (use red pepper if purple is not available in your area)1/2 cup fresh mushrooms, chopped2/3 Cup red onion, chopped2 Cloves garlic, crushed1 Tablespoon dried oregano1 Cup green onion, chopped 1 medium whole (2-3/5" dia) Red Ripe Tomato, chopped3 Tablespoons Extra Virgin Olive Oil3 Cups (26 oz.)Spaghetti/Marinara Sauce (tomato sauce)2 Cups Ricotta Cheese, part skim milk2 Cups 4% Cottage Cheese2 Cups (8 oz.)Mozzarella Cheese, part skim
You will need: a pasta pan, a saucepan, measuring cups and spoons, a large spoon, a rubber spatula, mixing bowls, a large sharp knife, and a cutting board.
Preheat oven to 350 degrees.
Chop eggplant, squash, zucchini, peppers, mushrooms, and onion. Set aside.
In a large pan, cook pasta accrding to instructions.
While pasta is cooking, heat oil in a large saucepan over medium heat. Add the vegetables, saute for one minute, then add garlic. Saute for approximately 7 minutes and then add spaghetti/ marinara sauce and oregano. Allow mixture to simmer until needed.
In a medium bowl mix together ricotta, cottage cheese, tomatoes, and green onions.
When pasta has finished cooking, drain it.
Evenly distribute 1/3 of the spaghetti sauce mixture in a 13x9x2 size pan. Layer 3 lasagna noodles lengthwise in the pan. Spread 1/2 of the cheese mixture over the noodle. Spread 1/3 of the spaghetti sauce mixture over the cheese mixture. Cover with another layer of noodles. Spread the other half of the cheese mixture over the noodles and spreade the last of the spaghetti sauce mixture over the cheese. Add one more layer of noodles and cover with mozerella cheese.
If desired, sprinkle parmesan cheese and some leftover green onion pieces on top.
Bake for approximately 45 minutes at 350 degrees. Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DREAMER0990.
Preheat oven to 350 degrees.
Chop eggplant, squash, zucchini, peppers, mushrooms, and onion. Set aside.
In a large pan, cook pasta accrding to instructions.
While pasta is cooking, heat oil in a large saucepan over medium heat. Add the vegetables, saute for one minute, then add garlic. Saute for approximately 7 minutes and then add spaghetti/ marinara sauce and oregano. Allow mixture to simmer until needed.
In a medium bowl mix together ricotta, cottage cheese, tomatoes, and green onions.
When pasta has finished cooking, drain it.
Evenly distribute 1/3 of the spaghetti sauce mixture in a 13x9x2 size pan. Layer 3 lasagna noodles lengthwise in the pan. Spread 1/2 of the cheese mixture over the noodle. Spread 1/3 of the spaghetti sauce mixture over the cheese mixture. Cover with another layer of noodles. Spread the other half of the cheese mixture over the noodles and spreade the last of the spaghetti sauce mixture over the cheese. Add one more layer of noodles and cover with mozerella cheese.
If desired, sprinkle parmesan cheese and some leftover green onion pieces on top.
Bake for approximately 45 minutes at 350 degrees. Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DREAMER0990.
Nutritional Info Amount Per Serving
- Calories: 484.7
- Total Fat: 19.1 g
- Cholesterol: 42.7 mg
- Sodium: 759.2 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 8.8 g
- Protein: 26.9 g
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