Veggie Lasagne
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 383.5
- Total Fat: 7.8 g
- Cholesterol: 14.5 mg
- Sodium: 866.5 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 10.9 g
- Protein: 17.4 g
View full nutritional breakdown of Veggie Lasagne calories by ingredient
Introduction
A good veggie lasagne for a day when meat just isn't in your palate! A good veggie lasagne for a day when meat just isn't in your palate!Number of Servings: 6
Ingredients
-
1 Zucchini, sliced
1 Eggplant, fresh, peeled
1 package of sliced Mushrooms, approx 250g
1 sweet red pepper
1 jar Ragu Spaghetti Sauce, 700mL
250g Spinach, frozen
5 tbsp Tre Stelle Ricotta Cheese
3oz Mozzarella Cheese, part skim milk
12 sheets Presidents Choicewhole wheat lasagne
Directions
Preheat oven to 375 degrees. And cook lasagne noodles as directed on the package.
Chop and slice all veggies up and in a magic bullet or food processor combine pasta sauve and red peppers. Blend until peppers are no longer chunks!
Grab the appropriate glassware and start with a light coat of sauce. Lay down some pasta and on top of that start to lair eggplant and musrooms. Put some sauce on top and another lair of pasta.
Start the next level with a bit of sauce followed by your zucchini slices. On top of the zucchini place the ricotta and spinach mixture. Top with mozarella chesse and cook for 35 min covered in tinfoil.
Take off foil and cook an additional 10min. Let rest 10min, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKSPINA.
Chop and slice all veggies up and in a magic bullet or food processor combine pasta sauve and red peppers. Blend until peppers are no longer chunks!
Grab the appropriate glassware and start with a light coat of sauce. Lay down some pasta and on top of that start to lair eggplant and musrooms. Put some sauce on top and another lair of pasta.
Start the next level with a bit of sauce followed by your zucchini slices. On top of the zucchini place the ricotta and spinach mixture. Top with mozarella chesse and cook for 35 min covered in tinfoil.
Take off foil and cook an additional 10min. Let rest 10min, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKSPINA.