Ritzy Vegetarian Lasagna

Ritzy Vegetarian Lasagna

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 6.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,392.1 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Ritzy Vegetarian Lasagna calories by ingredient


Roasted Red Peppers, Portabella Mushrooms and Spinach Roasted Red Peppers, Portabella Mushrooms and Spinach
Number of Servings: 8


    1 jar La Squisita Roasted Red Peppers (10 oz)
    1 pkg. frozen spinach
    1 pkg. lasagna noodles
    1 pkg. (pint, sm. one) non fat cottage cheese
    1 jar Bertolli Tomato and Basil Spaghetti Sauce
    1 sm. pkg. Mozzarella lite cheese
    Salt and pepper
    Parsley flakes
    small tomato


Defrost spinach, drain as much water out with a colander as possible. Cut roasted red peppers and portabella mushrooms into thinly sliced squares, lay on paper towels and lightly salt. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a 26 x 24 cm casserole pan, spread a light layer of sauce. Add layer of noodles, layer of peppers and mushrooms, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, Spaghetti sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 30 to 45 minutes, until mushrooms are soft and changed a brown color.
Makes 4 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARITZABAEZ.

Member Ratings For This Recipe

  • no profile photo

    The only thing I would change would be to use fresh spinach and more veggies. But overall, this is great! - 5/8/09

  • no profile photo

    Very Good
    We added more fresh veggies and less cheese! SO delicious! - 10/4/08