Vegetable Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 whole wheat lasagne noodles2 med zucchini, cut into 1/4" slices1 can black beans, rinsed and drained1 large green pepper, chopped1/2 lb sliced fresh mushrooms1 large sweet onions, chopped1 T olive oil1 jar (25 oz) spaghetti sauce15 oz reduced fat ricotta cheese8 slices provolone2 C shredded part-skim mozzarella1 C grated parmesan
In a large non-stick skillet, saute the zucchini, green pepper, mushrooms and onion in oil until tender. Add black beans and heat through.
Spread 1/4 C spaghetti sauce in the bottom of a 13x9" pan coated with cooking spray. Top with three noodles, 1/2 C ricotta, 2 C vegetable mixture, 1 C spaghetti sauce, 2 slices of provolone, 2/3 C mozzarella and 1/3 C Parmesan. Repeat layers twice. Pour 1/4 C water over the top.
Cover with foil and bake at 375 for 30 min. Uncover; bake 10-25 min more until bubbly. Let stand for 10 min before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user ASRIFFE.
Spread 1/4 C spaghetti sauce in the bottom of a 13x9" pan coated with cooking spray. Top with three noodles, 1/2 C ricotta, 2 C vegetable mixture, 1 C spaghetti sauce, 2 slices of provolone, 2/3 C mozzarella and 1/3 C Parmesan. Repeat layers twice. Pour 1/4 C water over the top.
Cover with foil and bake at 375 for 30 min. Uncover; bake 10-25 min more until bubbly. Let stand for 10 min before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user ASRIFFE.
Nutritional Info Amount Per Serving
- Calories: 320.2
- Total Fat: 13.7 g
- Cholesterol: 35.0 mg
- Sodium: 634.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.7 g
- Protein: 20.9 g
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