Vegetable Lasagna Recipe
Servings: 8
Ingredients
- 2 yellow neck squash
- 4 summer squash
- 3 zucchini
- 1 eggplant
- 1 onion, sliced
- 1 clove garlic, chopped
- 1/2 pound Cheddar cheese, sliced
- 1/2 pound Swiss cheese, sliced
- 1 jar Ragu sugar-free spaghetti sauce
- 8 ounce. Kefer cheese (from health food store)
- Parmesan cheese
Directions
- Slice all squash diagonally. Peel eggplant and place on paper towel for 30 min to drain. Place layer of eggplant in bottom of dish. Add in layer of Cheddar cheese and sauce. Next, put a layer of zucchini, then Swiss cheese and sauce. Next, layer yellow squash and summer squash, onion, garlic and another layer of Swiss and Cheddar cheese mixed. Cover with a generous amount of spaghetti sauce and sprinkle Parmesan cheese on top. Bake in 400 degree oven approximately 1 hour. Serve with garlic bread sticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 160 | 55% |
| Total Fat 18.18g | 23% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 307mg | 13% |
| Potassium 749mg | 21% |
| Total Carbs 15.83g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.79g | 5% |
| Protein 18.0g | 29% |
