Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 package no-boil lasagna noodles2 T. + 2 tsp olive oil1 onion, chopped2 garlic cloves minced1 tsp. dried basil1 28-oz can crushed tomatoes1 tsp salt1/4 c. tomato paste2 zucchini, halfed and thinly sliced4 carrots, thinly sliced2 15-oz containers part skim ricotta cheese2 c. shredded mozzarella1 large egg
Preheat the oven to 350. Spray a 9x13 inch baking dish with nonstick spary. Heat 1 T + 1 tsp olive oil in a large pan. Add garlic, onion, and basil. Cook until onions are soft. Stir in tomatoes and tomato paste, and 1/2 tsp salt. Bring to a boi. Reduce heat and simmer uncovered 15 minutes. Remove from heat. Let cool 10 minutes. Heat remaining olive oil in a large skillet. Add zucchini and cook until lightly browned. Stir in carrot and 1/2 tsp salt. Cook until carrots are soft. Let cool 10 minutes. Combine the ricotta, egg, and 1.5 cups of mozzarella in a bowl. Assemble the lasagna by spreading 1/3 of the sauce over the bottom of the pan. Top with 3 noodles. Spread 1/2 the cheese mixture over the noodles. Top with 1/2 the veggies and 1/3 of the sauce. Repeat with noodles, cheese, and veggies. Top with three noddles, remaining 1/3 sauce, and 1/2 c. mozzarella. Cover with foil and bake 35 minutes. Uncover and bake 10-12 minutes more. Let stand ten minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user SMILINGDI.
Number of Servings: 10
Recipe submitted by SparkPeople user SMILINGDI.
Nutritional Info Amount Per Serving
- Calories: 404.2
- Total Fat: 15.9 g
- Cholesterol: 59.6 mg
- Sodium: 1,093.7 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 6.0 g
- Protein: 23.3 g
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