Vegetable Lasagna - My Way

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 377.4
  • Total Fat: 11.5 g
  • Cholesterol: 21.7 mg
  • Sodium: 525.6 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 19.5 g

View full nutritional breakdown of Vegetable Lasagna - My Way calories by ingredient
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Number of Servings: 12


    2 Tbl Great Value X Virgin Olive Oil
    9 - Ronzoni Healthy Harvest Lasagna Noodles
    3 Cups Prego Heart Smart Onion & Garlic Spaghetti Sauce
    1 Cup Classico Spaghetti Sauce (Tomato & Basil),
    1/2 Cup Birds Eye Chopped Frozen Spinach
    1/2 Cup fresh mushrooms, sliced
    6 Brussel Sprouts - Pictsweet rough chopped
    1/2 Cup fresh cauliflour - rough chopped
    1/2 Cup Peppers (red, sweet, fresh) chopped
    15 oz Ricotta cheese, lowfat
    2 Cups Sargento Reduced Fat Shredded Mozzarella Cheese
    1/2 Cup Kraft Grated Parmesan Cheese Shaker
    1/2 Cup Egg Beaters or 2 regular eggs


Cook Noodles, drain and set aside.
Heat oven to 350 degrees.
Put olive oil in a fry pan and saute all vegetables until soft.
Place cooked veggies in a 3 quart sauce pan and add spaghetti sauces, simmer about 10 minutes.
In a medium bowl, stir together ricotta cheese, one-half of the mozzarella cheese, Parmesan cheese and eggs.
Pour about 1 cup sauce mixture on bottom of 13 x 9 inch baking dish. Arrange 3 noodles lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of noodles, sauce and cheese filling. Top with layer of noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 mintues or until hot and bubbly. Let stand 10 minutes before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user LINDALOU142.

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