Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 8.0 g
  • Cholesterol: 27.4 mg
  • Sodium: 372.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Broccoli, carrots, green onions, and mushrooms in a meat-free lasagna Broccoli, carrots, green onions, and mushrooms in a meat-free lasagna
Number of Servings: 12


    8 oz Lasagna noodles
    1 cup broccoli florets, finely chopped
    1 cup carrots, grated
    15 oz low-fat ricotta cheese
    1-1/2 part-skim mozzarella cheese, grated
    1 cup fresh mushroom slices
    3 chopped green onion bulbs (without greens)
    2 tsp dried basil leaves
    1-1/2 dried oregano leaves
    2 tsp dried parsley
    dash fresh ground black pepper
    3-1/2 cups Classico Pasta sauce (meatless)


Makes 12 servings

1. Preheat oven to 350 degrees fahrenheit.
2. Boil lasagna 10 minutes. Stir occasionally, drain and place on wax paper to dry.
3. Combine cheeses, vegetables, herbs and pepper.
4. In a 13x9x2 inch dish, layer noodles, half of cheese mixture, 1 cup pasta sauce.
5. Repeat another layer of noodles, cheese mixture and pasta sauce.
6. Top with final layer of noodles and remaining pasta sauce.
7. Cover with foil. Bake covered 20 minutes.
8. Remove foil and bake 15-20 minutes longer.

Number of Servings: 12

Recipe submitted by SparkPeople user 02BFITAGAIN.

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