Vegetable Lasagna

Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 378.6
  • Total Fat: 17.4 g
  • Cholesterol: 57.2 mg
  • Sodium: 1,241.5 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 23.6 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Number of Servings: 10

Ingredients

    2 tablespoons olive oil
    1 large green bell pepper, seeded and diced
    1 large red bell pepper, seeded and diced
    2 medium yellow squash, diced (about 2 cups)
    2 medium zucchini, diced (about 2 cups)
    1 small onion, diced (about 1 cup)
    2 cups sliced mushrooms
    4 cloves garlic, minced
    2 tsp basil
    1 tbsp ground oregano
    2 tsp each salt and pepper
    1 1/2 cups shredded part-skim mozzarella
    1 15-oz. container ricotta
    3/4 cup grated Parmesan
    1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
    1 large egg, beaten
    2 24-oz. jars marinara sauce, one spicy & one traditional
    9 lasagna noodles

Directions

1. Defrost and squeeze dry spinach.
2. Mushrooms should be sliced. Dice all vegetables. Mince Garlic.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, warm oil over medium heat. Add peppers, squash, zucchini, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes. Add garlic and sautÚ 2 minutes longer. Transfer to a bowl, stir in herbs and season with salt and pepper.
5. In a bowl, combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, spinach and egg; mix well. Preheat oven to 350║F. Line a large baking sheet with foil and mist a 9-by-13-inch baking dish with cooking spray.
6. Spread 1 cup sauce over bottom of baking dish. Place 3 noodles over sauce; do not allow noodles to overlap (break up noodles if necessary). Spread 1 cup sauce over noodles. Spread 1/2 ricotta mixture on top. Using a slotted spoon, spread 1/2 vegetable mixture on top. Repeat layers, ending with noodles. Spread remaining marinara on top of noodles; sprinkle with remaining mozzarella and Parmesan.
7. Lightly mist a large piece of foil with cooking spray and carefully cover dish with foil. Place dish on baking sheet and bake for 45 minutes. Remove foil and bake until cheese has melted and filling is bubbling, about 15 minutes longer. Remove lasagna from oven and let stand for at least 10 minutes before serving.


Serving Size:ámakes 10 2 inch pieces

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Member Ratings For This Recipe


  • Good
    I used fresh spinach but no zucchini - 3/27/18

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