Vegetable Lasagne

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 320.2
  • Total Fat: 13.7 g
  • Cholesterol: 35.0 mg
  • Sodium: 634.1 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 20.9 g

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


    9 whole wheat lasagne noodles
    2 med zucchini, cut into 1/4" slices
    1 can black beans, rinsed and drained
    1 large green pepper, chopped
    1/2 lb sliced fresh mushrooms
    1 large sweet onions, chopped
    1 T olive oil
    1 jar (25 oz) spaghetti sauce
    15 oz reduced fat ricotta cheese
    8 slices provolone
    2 C shredded part-skim mozzarella
    1 C grated parmesan


In a large non-stick skillet, saute the zucchini, green pepper, mushrooms and onion in oil until tender. Add black beans and heat through.

Spread 1/4 C spaghetti sauce in the bottom of a 13x9" pan coated with cooking spray. Top with three noodles, 1/2 C ricotta, 2 C vegetable mixture, 1 C spaghetti sauce, 2 slices of provolone, 2/3 C mozzarella and 1/3 C Parmesan. Repeat layers twice. Pour 1/4 C water over the top.

Cover with foil and bake at 375 for 30 min. Uncover; bake 10-25 min more until bubbly. Let stand for 10 min before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user ASRIFFE.

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