Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    medium zucchini halved lengthwise and thinly sliced

  • 1

    8 oz package mushrooms

  • 2

    minced garlic cloves

  • 1

    chopped yellow onion

  • 1/2

    tsp salt

  • 1 1/2

    cups fat free ricotta

  • 1

    large egg

  • 2

    cups (8 oz) Mozzarella cheese

  • 1/2

    cup parmesan cheese

  • 5

    cups Marinara sauce

  • 1

    (8oz) package no boil lasagna

Directions

Preheat oven to 450 degrees Bake zucchini, mushrooms, and garlic in a jelly roll pan coated with cooking spray 12 to 14 minutes, or until vegetables are crisp-tender, stirring halfway through. Repeat the procedure with onion. Reduce oven temp to 350. Toss together vegs and salt in a bowl. Stir together ricotta, egg, 1 1/2 cups mozzarella and 1/4 cup Parmesan Spread 1 cup Marinara in a 13 x 9 inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce,1/3 of ricotta mix and 1/3 vegethable mix, repeat layers twice, beginning with 3 noodles. Top with the remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan. Bake covered at 350 for 45 minutes. Uncover and bake 10 to 15 more minutes. Let stand 10 minutes 282 calories per serving

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