Low-Fat Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 216.2
- Total Fat: 1.6 g
- Cholesterol: 23.8 mg
- Sodium: 748.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.6 g
- Protein: 20.8 g
View full nutritional breakdown of Low-Fat Vegetarian Lasagna calories by ingredient
Number of Servings: 12
Ingredients
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1 box of Hodgson Mill whole wheat lasagna
1 zucchini
1 squash
1 onion
1.25 cup mushrooms
1 clove garlic
1.5 cups fresh spinach
1 can Del Monte diced tomatoes w/ garlic and onion
1 can Del Monte petite cut diced tomatoes with garlic and olive oil
1.5 packages Kraft fat free shredded mozzarella
2 lb container Sorrento Fat Free Ricotta cheese
1 cup Barilla tomato sauce w/ basil and tomato
5 tsp Kraft grated parmesan cheese
Directions
1) While boiling the noodles, cut up vegetables except spinach and cook in skillet on stove
2) Add both cans of Del Monte tomatoes, let all simmer together on low heat (hoping to find lower sodium versions next time)
3) Combine ricotta cheese, parmesan cheese, and spinach in a bowl, mix up well
4) When vegetables are fairly cooked, add 1 cup of Barilla sauce and let simmer a little longer; noodles should be done so drain them while simmering the vegetables
5) Prep 3 quart baking pan (I used a glass one, 9.5" x 13.5") by spraying bottom and sides with no-stick baking spray, then lay down 1 layer of noodles in bottom
6) On top of noodles spread 1/2 of the ricotta cheese mixture, then a layer of the vegetables & sauce combination
7) sprinkle 1 cup of the shredded mozzarella on top next
8) repeat layering again: put down another layer of noodles, followed by the rest of the ricotta mixture, then the rest of the veggie mixture
8) top off with rest of the mozzarella cheese (about 2 cups)
9) Bake in oven at 375 degrees for 40 minutes
10) Let cool for 10 minutes before cutting
11) Cut into 12 servings
Reheats extremely well, recommended storing in serving-size plastic containers and refrigerating or freezing for lunches or dinners later!
Number of Servings: 12
Recipe submitted by SparkPeople user CRISTJ.
2) Add both cans of Del Monte tomatoes, let all simmer together on low heat (hoping to find lower sodium versions next time)
3) Combine ricotta cheese, parmesan cheese, and spinach in a bowl, mix up well
4) When vegetables are fairly cooked, add 1 cup of Barilla sauce and let simmer a little longer; noodles should be done so drain them while simmering the vegetables
5) Prep 3 quart baking pan (I used a glass one, 9.5" x 13.5") by spraying bottom and sides with no-stick baking spray, then lay down 1 layer of noodles in bottom
6) On top of noodles spread 1/2 of the ricotta cheese mixture, then a layer of the vegetables & sauce combination
7) sprinkle 1 cup of the shredded mozzarella on top next
8) repeat layering again: put down another layer of noodles, followed by the rest of the ricotta mixture, then the rest of the veggie mixture
8) top off with rest of the mozzarella cheese (about 2 cups)
9) Bake in oven at 375 degrees for 40 minutes
10) Let cool for 10 minutes before cutting
11) Cut into 12 servings
Reheats extremely well, recommended storing in serving-size plastic containers and refrigerating or freezing for lunches or dinners later!
Number of Servings: 12
Recipe submitted by SparkPeople user CRISTJ.
Member Ratings For This Recipe
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VINCETICHENOR
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FRANZ18
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CD1663600
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SJPAPMOM
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MELISSAD68