No Bake Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 489.4
- Total Fat: 15.4 g
- Cholesterol: 26.4 mg
- Sodium: 721.7 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 8.6 g
- Protein: 22.3 g
View full nutritional breakdown of No Bake Veggie Lasagna calories by ingredient
Introduction
Great for summer, you can really use any veggies that are in season or that you have in the fridge. The key is to boil the noodles a minute or two longer so they are extra tender (and don't need to be baked) Great for summer, you can really use any veggies that are in season or that you have in the fridge. The key is to boil the noodles a minute or two longer so they are extra tender (and don't need to be baked)Number of Servings: 2
Ingredients
-
.5 cup diced onion
1 tbsp olive oil
1 minced garlic clove
1 cup chopped zucchini
1 cup chopped summer squash
1 cup chopped eggplant
1 cup marinara sauce
1 cup dice tomatoes
4 oz ricotta cheese
2 oz mozzarella cheese
4 lasagna noodles
Directions
Bring a medium to large pot of water to a boil (for the lasagna noodles.)
While that is working, chop all of your vegetables and garlic.
Heat a large frying pan with the oil and saute the first 5 ingredients until tender.
BREAK LASAGNA NOODLES IN HALF!.
Add lasagna noodles and over cook by 2-3 minutes to make up for the time you're not baking them.
Add marinara sauce to vegetables and bring to a light simmer.
Drain lasagna noodles and cover the bottom of 2 small bowls with the veggie sauce mixture.
Add ONE of the HALVED cooked lasagna noodles and spread 1 oz of the ricotta and .5 oz of mozzarella.
Top with the other small lasagna noodle and 1 oz ricotta, more veggies sauce mixture and remaining mozzarella cheese.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURALOVESYOGA.
While that is working, chop all of your vegetables and garlic.
Heat a large frying pan with the oil and saute the first 5 ingredients until tender.
BREAK LASAGNA NOODLES IN HALF!.
Add lasagna noodles and over cook by 2-3 minutes to make up for the time you're not baking them.
Add marinara sauce to vegetables and bring to a light simmer.
Drain lasagna noodles and cover the bottom of 2 small bowls with the veggie sauce mixture.
Add ONE of the HALVED cooked lasagna noodles and spread 1 oz of the ricotta and .5 oz of mozzarella.
Top with the other small lasagna noodle and 1 oz ricotta, more veggies sauce mixture and remaining mozzarella cheese.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURALOVESYOGA.
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