Three Cheese Vegetable Lasagne
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 283.6
- Total Fat: 5.5 g
- Cholesterol: 4.0 mg
- Sodium: 296.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.4 g
- Protein: 15.2 g
View full nutritional breakdown of Three Cheese Vegetable Lasagne calories by ingredient
Introduction
Simple, quick, healthy and undeniably yummy! What's better? If you shred the carrots and zucchini up the kids probably won't even know they're there! Add mince if you need the protein. Simple, quick, healthy and undeniably yummy! What's better? If you shred the carrots and zucchini up the kids probably won't even know they're there! Add mince if you need the protein.Number of Servings: 6
Ingredients
-
1 medium onion
2 cups of mushrooms, chopped
1 carrot grated
400g zucchini, sliced or grated
2 clove garlic
300g spinach
450g Perfect Italiano Extra Light Ricotta
1 egg white
550g jar of Dolmio Traditional Pasta sauce/ your preferred brand
400g diced tomatoes
5 lasagne sheets
0.3 cup grated parmesan
100g light mozzarella
Directions
Pre-heat oven to 180 degrees celsius (that's for fan forced)
Cook onion, mushrooms, garlic, carrot and zucchini over medium-high heat for about 10m or until golden brown. Add spinach and cook until all liquid is evaporated. Remove from heat and transfer to large mixing bowl.
As mixture is cooling, add ricotta, mozzarella, egg white and nutmeg. Combine thoroughly and season with salt and pepper.
Combine tomato sauce and diced tomatoes in separate bowl. Start layering the mixtures: 3/4 tomato, 2.5 lasagne sheets, 1/2 cheese mixture and repeat.
Sprinkle the top with parmesan and bake in the oven for approx 40-60mins or until the top is golden brown and cheese bubbles. Allow to stand for 10mins before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user ISIS375.
Cook onion, mushrooms, garlic, carrot and zucchini over medium-high heat for about 10m or until golden brown. Add spinach and cook until all liquid is evaporated. Remove from heat and transfer to large mixing bowl.
As mixture is cooling, add ricotta, mozzarella, egg white and nutmeg. Combine thoroughly and season with salt and pepper.
Combine tomato sauce and diced tomatoes in separate bowl. Start layering the mixtures: 3/4 tomato, 2.5 lasagne sheets, 1/2 cheese mixture and repeat.
Sprinkle the top with parmesan and bake in the oven for approx 40-60mins or until the top is golden brown and cheese bubbles. Allow to stand for 10mins before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user ISIS375.