Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 Tbsp Olive Oil2 tsp minced garlic1 white onion, diced1 lb of button muchrooms, diced2 medium zucchini, diced2 medium yellow squash, diced1 eggplant - peeled and diced1 28 oz jar of light spaghetti sauce1 16 oz tub of part skim ricotta cheese1 16 oz tub of lowfat cottage cheese1 10 oz package of frozen spinach, thawed and drained1/2 cup parmesan cheese1 box Ronzoni whole wheat lasagna noodles1 cup grated fat free mozarella cheese
Preheat oven to 350 degrees.
In a large skillet, heat the olive oil over medium-low heat. Add the onion and garlic and saute until the onion is clear Add 1/2 teaspoon each of salt and pepper. Add the chopped mushrooms and stir to combine. Add the squash and zucchini, add another pinch of salt and pepper and stir to combine. Finally add the eggplant, another pinch of salt and pepper and stir to combine. Once the veggies have released some of their juices and cooked down a bit, add the jar of spaghetti sauce.
Let simmer. Meanwhile, bring a large pot of water to a rolling boil. Once it comes to a boil, add the lasagna noodles. Cook for 6-7 minutes, or until al dente. In another medium bowl, combine the ricotta cheese, cottage cheese, parmesan cheese, and spinach.
In a 13x9 inch pan or lasagna pan, spread a thin layer of vegetable and sauce mixture on the bottom. Cover sauce with lasagna noodles, and cover the noodles with the cheese mixture. Continue layering, finishing with a layer of noodles and sauce. Sprinkle the top of the lasagna with the mozzarella cheese. Bake in the oven at 350 degrees for 45 minutes. Let rest for 15 minutes before cutting.
Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user LAVASJUICE.
In a large skillet, heat the olive oil over medium-low heat. Add the onion and garlic and saute until the onion is clear Add 1/2 teaspoon each of salt and pepper. Add the chopped mushrooms and stir to combine. Add the squash and zucchini, add another pinch of salt and pepper and stir to combine. Finally add the eggplant, another pinch of salt and pepper and stir to combine. Once the veggies have released some of their juices and cooked down a bit, add the jar of spaghetti sauce.
Let simmer. Meanwhile, bring a large pot of water to a rolling boil. Once it comes to a boil, add the lasagna noodles. Cook for 6-7 minutes, or until al dente. In another medium bowl, combine the ricotta cheese, cottage cheese, parmesan cheese, and spinach.
In a 13x9 inch pan or lasagna pan, spread a thin layer of vegetable and sauce mixture on the bottom. Cover sauce with lasagna noodles, and cover the noodles with the cheese mixture. Continue layering, finishing with a layer of noodles and sauce. Sprinkle the top of the lasagna with the mozzarella cheese. Bake in the oven at 350 degrees for 45 minutes. Let rest for 15 minutes before cutting.
Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user LAVASJUICE.
Nutritional Info Amount Per Serving
- Calories: 364.0
- Total Fat: 12.1 g
- Cholesterol: 25.5 mg
- Sodium: 834.7 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 8.0 g
- Protein: 24.8 g
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