Libby's Garden Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ricotta Cheese, part skim milk, 15 oz Healthy Harvest Whole Grain Lasagna, 3 serving Zucchini, 2 cup, sliced Onions, raw, 1 large Garlic, minced, 6 cloves Tomato Sauce, 3 cup Spinach, fresh, 1 package (10 oz) Egg, fresh, beaten, 2 medium Olive Oil, 3 tbsp Part Skim Shredded Mozarella Cheese, 2 cup Italian Seasoning, Rosemary, Thyme
Cook pasta as directed, drain and set aside. In a non-stick pan, saute the onions, zucchini and garlic in olive oil. In a medium mixing bowl, stir together beaten eggs and ricotta cheese. Add Italian seasoning, rosemary and thyme (about a tsp each) to the cheese mixture. In a 13x9 casserole, begin layering ingredients. Start with noodles, then a little sauce, some of the sauteed veggies, fresh spinach leaves, cheese mixture, and a little more sauce. Repeat this until your pan is almost full. Top it with shredded mozarella. Bake for approx 40 mins in a 350 oven. Let stand for 10 minutes before serving. Makes 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STELLAR185.
Number of Servings: 8
Recipe submitted by SparkPeople user STELLAR185.
Nutritional Info Amount Per Serving
- Calories: 337.2
- Total Fat: 17.5 g
- Cholesterol: 78.2 mg
- Sodium: 762.1 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.4 g
- Protein: 20.9 g
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