Dinner

Veggie Lasagna with Spinach, Mushrooms, and Zucchini is for Dinner.

Veggie Lasagna with Spinach, Mushrooms, and Zucchini takes 10 minutes to prepare.

Veggie Lasagna with Spinach, Mushrooms, and Zucchini takes 45 minutes to cook.

Veggie Lasagna with Spinach, Mushrooms, and Zucchini makes 10 servings.

The ingredients for Veggie Lasagna with Spinach, Mushrooms, and Zucchini are:

3.75 cup Ricotta Cheese, part skim milk
5 serving Barilla Lasagna (3 pcs) (by MIKEMELR71)
794 grams Crushed Tomatoes
2 serving Eggland's Best Large Egg
8 oz Mozzarella Cheese, part skim milk
80 grams Parmesan Cheese, shredded
3 tbsp Extra Virgin Olive Oil
5 clove Garlic
1 tsp Salt
1 tsp Granulated Sugar
Italian seasoning, to taste
2 cup Baby Spinach (raw)
1 cup, mashed Zucchini
227 grams Mushrooms, fresh

Here is how you make Veggie Lasagna with Spinach, Mushrooms, and Zucchini:

Saute mushrooms, spinach, and zucchini in 1.5 Tbs of EVOO. Combine tomatoes, 1 Tbs of EVOO, salt, sugar, garlic, & Italian seasonings (1/4 c of red wine optional) in a pot and simmer. Mix ricotta cheese and eggs together in a bowl and set aside. In a 10 x 10 or 13 x 9 casserole dish, spread 1/2 Tbs of EVOO or nonstick spray. Then, spread 1 c. of sauce evenly. Next, layer ingredients: noodles, sauce, 1/2 c. ricotta and mozzarella cheese mix, veggies. Repeat 3 times. Cover and Bake @ 375 degrees for 30 min. Uncover and bake for 10 min. Let lasagna sit for 10 min before cuttingServing Size: makes 9 very large helpingsNumber of Servings: 10Recipe submitted by SparkPeople user HALLA313.

The nutritional information for Veggie Lasagna with Spinach, Mushrooms, and Zucchini is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 401.2

• Total Fat: 19.2 g
• Cholesterol: 82.5 mg
• Sodium: 715.9 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 2.3 g
• Protein: 25.7 g

Veggie Lasagna with Spinach, Mushrooms, and Zucchini is Italian cuisine.

The dietary needs meet for Veggie Lasagna with Spinach, Mushrooms, and Zucchini is Vegetarian