Vegetable lasagna

Vegetable lasagna



  • eggs - 2 item
  • sliced mushrooms - 2 c
  • vegetable cooking spray - 1 item
  • coarsely shredded zucchini - 2 c
  • coarsely shredded carrot - 2 c
  • lite or fat-free Ricotta cheese - 1 c
  • cooked lasagna noodles, cooked without salt or fat - 9 item
  • spaghetti sauce low salt low-fat - 28 oz
  • shredded low-fat or no-fat Mozzarella cheese - 4 oz

How to make vegetable lasagna:

Coat skillet with cooking spray. Put over medium heat. Add mushrooms, cover and cook 5 minutes. Cook, uncovered for 3 more minutes or until liquid evaporates. Set aside. Combine Ricotta and eggs. Stir well. Divide mixture in half. Add carrot to 1/2 Ricotta. Stir well. Add zucchini to other 1/2 Ricotta and stir well. Set aside. Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray. Spread carrot mix on top of noodles. Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles. Spread zucchini mix over noodles. Spoon 1 cup sauce over zucchini. Top with 3 noodles. Put mushrooms on noodles. Use rest of sauce over mushrooms. Sprinkle with Mozzarella cheese. Bake at 375° for 30 minutes or until bubbly.

Recipe categories: Pasta, Main dish, Lasagna.

Vegetable lasagna
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
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