Vegetable Lasagna Recipe
Servings: 2
Ingredients
- 1 c. small broccoli florets
- 1 c. small cauliflower florets
- 1 c. thinly sliced zucchini
- 1 c. thinly sliced yellow squash
- 6 lasagna noodles
- 1 c. diced onion
- 1 c. diced green pepper
- 1 c. thinly sliced mushrooms
- 1 (8 ounce.) can tomato sauce
- 1/8 teaspoon pepper
- 1/2 c. part skim ricotta cheese
- 1/3 c. grated mozzarella cheese
- Salt as desired
- Vegetable oil spray
Directions
- Steam broccoli and cauliflower over water, covered, about 5 min till crisp tender. Put zucchini and squash in steamer for 3 min till crisp tender. Set both sides. Cook noodles but don't overcook. Drain; lay flat on baking sheet and cut in half crosswise. Spray large skillet with vegetable oil spray. Cook onion about 3 min. Add in green pepper and mushrooms. Cook about 4 min. Stir in tomato sauce and pepper. Cover and cook 10 min, stirring occasionally. Lightly spray a 9 inch square baking dish with oil. Arrange 1/3 of the noodles in dish. Top with 1/3 of the tomato sauce and all of broccoli and cauliflower. Top with 1/3 more noodles, 1/3 of tomato sauce, and all of zucchini and squash. Spoon ricotta cheese over squash. Top with remaining noodles and sauce. sprinkle with mozzarella cheese. Cover with aluminum foil and cook 30 min at 350 degrees. Uncover and cook 15 min more. Serves 4. (Good for Weight Watchers, but if you do not tell, no one will ever know!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 2 servings | |
| Calories 264 | |
| Calories from Fat 100 | 38% |
| Total Fat 11.14g | 14% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 833mg | 35% |
| Potassium 1244mg | 36% |
| Total Carbs 27.09g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 13.63g | 9% |
| Protein 18.32g | 29% |
