Veggie Lasagna

Veggie Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups chopped veggies of your choice

  • ½

    chopped onion

  • 2

    tablespoons minced garlic

  • 1

    tablespoon olive oil

  • 1

    cup low fat ricotta cheese

  • 1

    egg

  • 2

    cups fresh spinach

  • 2

    cups tomato sauce

  • 12

    uncooked oven-ready whole grain lasagna noodles

  • 1

    cup mozzarella cheese, shredded

Directions

Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside. Whisk egg into ricotta cheese and stir in fresh spinach. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture,1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly. *NOTE: For my veggies, I used broccoli, cauliflower, carrots, and red peppers. Check the lasagna at 30 minutes and add ¼ cup vegetable stock if the lasagna looks too dry. *


Nutrition

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