Barry's Healthy low sodium Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 302.4
  • Total Fat: 4.6 g
  • Cholesterol: 32.0 mg
  • Sodium: 550.0 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 10.4 g
  • Protein: 25.3 g

View full nutritional breakdown of Barry's Healthy low sodium Veggie Lasagna calories by ingredient
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Introduction

Whole wheat blend pasta with spinach and squash Whole wheat blend pasta with spinach and squash
Number of Servings: 10

Ingredients

    Muir Glen Organic Diced Tomatoes No Salt Added 2 14.5oz cans
    Muir Glen Organic Fire Roasted No Salt added Diced Tomatoes 1 14.4oz can
    Muir Glen Organic No Salt Added Tomato Sauce 1 14.5oz can
    Zucchini 14oz or 2.5 cup sliced
    Summer Squash, 2.5 cup, sliced
    Onions, raw, 6oz Chopped
    Garlic, 3.5 cloves chopped
    Spinach, frozen, 1lb bag
    Sorrento Fat Free Ricotta Cheese 1 2lb container
    Sorrento Reduced Fat 4 Cheese Italian Shredded 2 cups
    Ronzoni Healthy Harvest Whole Wheat Blend Lasagna Pasta 1/2 box
    Giorgio Portabella Mushroom 2 4oz cans

Directions

boil pasta till desired softness drain and place in cool water so you will be able to handle them. Placing a tbsp of Olive oil in the water when its cooking helps prevent it from sticking together. Saute the onion, garlic, Zucchini and Summer squash in a sauce pan using non-stick cooking spray. Spray a 13x9x2in pan with non-stick cooking spray. I also use a little of the sauce on the bottom. Then I lay the lasagna noodle off the sides with the bottoms slightly overlapping. I put the spinach down for the first layer with a can of the diced tomatoes spreading it out evenly. Put scoops of Ricotta (about 1/2 the jar) over the spinach. then sprinkle the shredded cheese and a can of mushrooms. then place a layer of pasta over and make sure lasagna is flat and not humped in the middle. Do the same again only instead of spinach, you use the squash, zucchini, onion and garlic mix. After that layer, intead of laying additional pasta, just fold over the pasta that was hanging over the sides. put some sauce and tomatoes on the top with the cheeses. Bake at 350 30 to 45 minutes. Place on a cookie sheet incase fluid should bubble over. Makes 10 servings about 3.5 by 3.5 inch.

Number of Servings: 10

Recipe submitted by SparkPeople user FIRENUT34.

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