Easy Vegetable Lasagna


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 436.0
  • Total Fat: 21.1 g
  • Cholesterol: 59.7 mg
  • Sodium: 772.9 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.2 g

View full nutritional breakdown of Easy Vegetable Lasagna calories by ingredient
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Introduction

Easy version using jarred Alfredo Sauce and whole wheat noodles. A real treat served with a side salad. Easy version using jarred Alfredo Sauce and whole wheat noodles. A real treat served with a side salad.
Number of Servings: 8

Ingredients

    2 tsp olive oil
    1 garlic clove, crushed
    1 medium onion, finely chopped
    1 1/2 cups white mushrooms, sliced
    1 medium carrot, shredded
    1 medium zucchini, chopped
    1 tsp oregano or mixed Italian herbs
    Freshly ground black pepper
    1 15 oz baby spinach leaves
    1 15-ounce tub fat-free or low fat ricotta
    8-ounces whole wheat lasagna noodles
    3/4 cup reduced fat shredded mozzarella cheese
    2 15-oz jars low fat Alfredo Sauce

Directions

Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.

Soak lasagna noodles in hot tap water while preparing sauce.

Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, carrots, zucchini. Gently sauté for 10 minutes until vegetables are softened. Add herbs and some black pepper. . Stir in spinach. Add Alfredo Sauce and mix well. Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 40 minutes. Serves 8.


Number of Servings: 8

Recipe submitted by SparkPeople user MABOUGIRL.

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