Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.2
  • Total Fat: 7.2 g
  • Cholesterol: 34.0 mg
  • Sodium: 407.5 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient



Number of Servings: 12

Ingredients

    1 large eggplant peeled
    1 large zucchini peeled
    2 packages frozen chopped spinach
    1 jar tomato sauce
    2 c mixed peppers and onions
    1 tub lowfat ricotta 15 oz
    1 T EVOO
    2 garlic cloves chopped
    1 large egg
    1 C. Mozzarella
    1 T Parmesan cheese
    1 tsp Italian seasoning
    s & p

Directions

preheat oven to 400
peel eggplant and zucchini then slice into thin strips
lay flat on foil lined baking sheet
spray with EVOO cookin spray lightly. top with salt and pepper
bake 10-15 minutes until slightly crispy
in large sauce pan sauté mixed veggies(peppers and onions) add garlic
add sauce and cook for 15 minutes
spray lasagna pan with spray
mix ricotta egg and Italian seasoning
spread 1/2 c sauce on the bottom of the pan
layer 1/2 of the total quantities of each. eggplant, zucchini, spinach, ricotta, mozzarella then sauce in that order.
repeat layers then top with parm. bake for 30 minutes let rest for 10 before eating.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BLUMBRITTANY21.