Vegetable Lasagne

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 6.3 g
  • Cholesterol: 31.7 mg
  • Sodium: 438.3 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.1 g

View full nutritional breakdown of Vegetable Lasagne calories by ingredient
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Number of Servings: 12


    9 Whole Wheat Lasagne Noodles
    1 26 oz can Spaghetti Sauce
    1 10 package frozen chopped spinach, thawed
    1.5 zucchini, sliced
    1 15 oz carton low fat ricotta cheese
    1/4 C parmesan cheese
    1/4 C Egg Substitute
    1 oz part skim mozzarella cheese


Preheat oven to 350 degrees.

Drain spinach, reserving the liquid. Mix with spaghetti sauce.

Mix together ricotta cheese, parmesan cheese, egg substitute and spinach.

Grease 13 x 9 pan. Add 1/2 cup of sauce and spread over pan. Place 3 noodles in sauce, layer 1/2 the ricotta/spinach mixture, 1/2 of the zucchini, and 1/3 of the spaghetti sauce. Repeat layers, ending with noodles, top with remaining sauce. Sprinkle top with mozzerella.

Bake for 60 minutes. Remove from oven and let it rest for 10 minutes before serving.

You can cook the noodles before assembing. If you don't want to cook the noodles, make sure you have plenty of sauce on the final layer, and you may want to assemble the lasagne a little early and let it sit for a few minutes before baking it off.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BINGOSMOM.

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