Vegatarian No Boil Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 295.5
- Total Fat: 11.0 g
- Cholesterol: 63.3 mg
- Sodium: 836.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.8 g
- Protein: 19.4 g
View full nutritional breakdown of Vegatarian No Boil Lasagna calories by ingredient
Introduction
This is an easy no boil lasagna recipe that replaces the traditional meat with your favorite veggies This is an easy no boil lasagna recipe that replaces the traditional meat with your favorite veggiesNumber of Servings: 12
Ingredients
-
2 containers (15oz) ricotta cheese (low or no fat)
2 c shredded low fat mozzarella cheese
1/2 c grated parmesan cheese
2 eggs
2 cans Hunts Chunky Vegtable Spaghetti Sauce
12 uncooked healthy harvest whole grain Lasagna Noodles
1 Green pepper
1 medium yellow onion
1 package frozen or fresh spinach chopped
1 small zucchini
Directions
Preheat oven to 375. In bowl combine ricotta 1 c mozzarella cheese, parmessan cheese, eggs and spinach.
In 9x13 pan spread 1 c sauce (sprinkle your diced veggies in with sauce either in premixed bowl or just as you layer) layer 4 uncooked noodles then 1 c sauce and 1/2 the ricotta mixture, repeat. Top with repaining 4 uncooked noodles and 2 c sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and sprinkle with remaining mozzarella. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
*Note any vegtables can be used I typically use spinach, peppers, onions, carrots and zucchini or broccoli but anything you have around the house will do.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EBERKSHIRE86.
In 9x13 pan spread 1 c sauce (sprinkle your diced veggies in with sauce either in premixed bowl or just as you layer) layer 4 uncooked noodles then 1 c sauce and 1/2 the ricotta mixture, repeat. Top with repaining 4 uncooked noodles and 2 c sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and sprinkle with remaining mozzarella. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
*Note any vegtables can be used I typically use spinach, peppers, onions, carrots and zucchini or broccoli but anything you have around the house will do.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EBERKSHIRE86.