Ritzy Vegetarian Lasagna

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4.5 of 5 (2)

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

Introduction

Roasted Red Peppers, Portabella Mushrooms and Spinach Roasted Red Peppers, Portabella Mushrooms and Spinach

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

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

Directions

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.