Vegetable Lasagna Recipe
Servings: 10
Ingredients
- 2 med. zucchini, diced
- 1/2 bunch broccoli, minced
- 2 c. hard packed spinach leaves (cut off stems)
- butter
- 1/2 teaspoon oregano
- 1 (15 ounce.) Ricotta cheese
- 2 Large eggs
- 8 lasagna noodles
- 1/4 c. flour
- 2 1/2 c. lowfat milk
- 1/4 c. Parmesan cheese
- 8 ounce. Mozzarella
Directions
- Heat butter in frying pan. Cook zucchini, broccoli, oregano, and salt. Cook till vegetables are tender. Add in spinach just to wilt. Set aside.
- In another bowl mix Ricotta and 2 Large eggs.
- Cook lasagna noodles.
- Make sauce with 3 tbsp. melted butter. Stir in flour and lowfat milk. After thickening, add in Parmesan cheese.
- In 13x9 inch pan layer: 1/2 lasagna, 1/2 Ricotta, 1/2 vegetables, 1/2 Mozzarella, 1/2 sauce; repeat. Bake 40-45 min at 350 degrees.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 291 | |
| Calories from Fat 187 | 64% |
| Total Fat 21.15g | 26% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 344mg | 14% |
| Potassium 361mg | 10% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.62g | 3% |
| Protein 15.62g | 25% |
