Vegetable Lasagna Recipe
Servings: 4
Ingredients
- 6 uncooked lasagna noodles
- 1 onion, diced
- 1 c. (about 2 1/2 ounce.) fresh mushrooms, thinly sliced
- 1 med. zucchini, thinly sliced
- 3 garlic cloves, chopped
- 2 tbsp. water
- 1 c. lowfat part skim ricotta or possibly cottage cheese
- 1/2 c. shredded carrots
- 1 (9 ounce.) pkg. frzn minced spinach, thawed, squeezed dry
- 2 egg whites
- 1 (14 ounce.) jar spaghetti sauce
- 3 ounce. (3/4 c.) shredded lowfat part skim mozzarella cheese
- 2 tbsp. grated Parmesan cheese
Directions
- Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with warm water.
- Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat till warm. Add in onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add in water; cover and cook 3-4 min till crisp tender.
- In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 qt) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mix and half of ricotta cheese mix; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 min till warm and bubbly. Let stand 10 min before serving. Yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 116 | 40% |
| Total Fat 13.05g | 16% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 698mg | 29% |
| Potassium 847mg | 24% |
| Total Carbs 26.32g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 12.08g | 8% |
| Protein 18.7g | 30% |
