Beef / Pork

Light Veggie Lasagna is for Dinner.

Light Veggie Lasagna takes 30 minutes to prepare.

Light Veggie Lasagna takes 45 minutes to cook.

Light Veggie Lasagna makes 12 servings.

The ingredients for Light Veggie Lasagna are:

Onions, raw, 1 large (remove)
Garlic, 4 cloves (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
*Pasta, Lasagna Noodles, 16 oz (remove)
Ground beef, lean, 16 oz (remove)
Del Monte Diced Tomatoes, No Salt Added, 4 cup (remove)
Zucchini, 1 cup, sliced (remove)
Spinach, frozen, 1 package (10 oz) yields (remove)
Mozzarella Cheese, part skim milk, 8 oz (remove)
*Sorrento Part-Skim Ricotta Cheese, 32 oz (remove)
Egg, fresh, 1 large (remove)
*Shop Rite Parmesan Cheese, 4 tbsp (remove)
Basil, 2 tbsp (remove)
Oregano, ground, 2 tbsp (remove)
Parsley, dried, 6 tbsp (remove)

Here is how you make Light Veggie Lasagna:

400 degrees preheat.Cook pasta according to directions. Cook onions in oil for 5 min, add garlic, cook for 1 min. Add meat, cook until not pink anymore, add tomatoes & spices, and let simmer. Cook spinach and drain, put in large bowl. Add egg, ricotta, mozzerella, and blend. Saute zucchini in a little oil or pam.Layer as follows:sauce, noodles, ricotta mixture, noodles, zucchini (all), sauce, noodles, ricotta mixture, noodles, sauce, extra sprinkle of mozerella & parm. Cover with foil, cook for 40 min, remove foil and brown for 5. Number of Servings: 12Recipe submitted by SparkPeople user GAERIELSKY.

The nutritional information for Light Veggie Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 462.0

• Total Fat: 20.9 g
• Cholesterol: 98.7 mg
• Sodium: 288.9 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 4.2 g
• Protein: 25.6 g

Light Veggie Lasagna is Italian cuisine.