Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9

    whole wheat lasagna noodles

  • 2

    medium yellow summer squash, cut into 1/4 in slices

  • 2

    medium zucchini, cut into 1/4 in slices

  • 1

    large green pepper, chopped

  • 1/2

    lb fresh mushrooms

  • 1

    large sweet onion, chopped

  • 1

    Tbsp. olive oil

  • 1

    jar (25oz) marinara sauce

  • 1

    carton (15oz) fat free ricotta cheese

  • 9

    slices reduced fat provolone cheese, halved

  • 2

    cups (8oz) shredded part skim mozzarella cheese

  • 1

    cup grated parmesan cheese

Directions

1. Cook noodles according to package 2. Meanwhile, in a large skillet coated with cooking spray, saute squash, zucchini, green pepper onion and mushroom in oil ntil tender. 3. Drain noodles rinse in cold water and drain again. Spread 1/4 cup marinara sauce in a 13x9 baking dish coated with cooking spray. Top with three noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 1/2 cup ricotta cheese, six halves of provolone, 2/3 cup mozzarella and 1/3 cup parmesan. Repeat layers. 4. Cover and bake at 375 for 30 minutes. Uncover;bake10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting

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