Mom's vegetable lasagna, low sodium

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.6
  • Total Fat: 6.6 g
  • Cholesterol: 19.9 mg
  • Sodium: 476.1 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 16.7 g

View full nutritional breakdown of Mom's vegetable lasagna, low sodium calories by ingredient
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Number of Servings: 8

Ingredients



    1/2 cup shredded Parmesan Cheese, low sodium
    2 cups 2% Shredded Mozarrella Cheese,
    1 jar low sodium spaghetti sauce,
    2 med Zucchini, sliced length-wise
    2 cups fresh Mushrooms, sliced & sauteed
    Lasagna Noodles, 8 oz ( 9 noodles) cooked

Tips

Let lasagna cool for 10 min to 'set' so it's easier to slice and serve.


Directions

Spray a large glass casserole dish
Spread a little sauce in bottom of dish
Lay 3 of the noodles in the dish.
Add layers of the zuchinni, 1 cup of the sauce then 1 cup of mozerrela.
Repeat the layers using the mushoorms
Sprinkle on Parmesan cheese on the top and cover with foil.
Cook at 350 degrees for 30 min., remove foil and continue cooking for 10 min, more.


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CANDISSO.

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