Dinner

Vegetable Lasagna (modified cooking light recipe) is for Dinner.

Vegetable Lasagna (modified cooking light recipe) takes several minutes to prepare.

Vegetable Lasagna (modified cooking light recipe) takes 60 minutes to cook.

Vegetable Lasagna (modified cooking light recipe) makes 6 servings.

The ingredients for Vegetable Lasagna (modified cooking light recipe) are:

1.5 cup, chopped Onions, raw
1 cup, pieces or slices Mushrooms, fresh
.7 cup Sun Dried Tomatoes
5 cup Spinach, fresh
.5 tsp Salt
1 large Egg, fresh, whole, raw
15 oz Ricotta cheese, fat-free
1.5 cup, cubes Butternut Squash
3 cup Trader Joe's Arrabiata Sauce (by AMELIALOUISA)
2 serving Barilla no boil lasagna (3 pieces = 1 serving) (by ALPENROSE)
8 tbsp Parmesan Cheese, shredded

Here is how you make Vegetable Lasagna (modified cooking light recipe):

​Preheat oven to 375?.Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion and sliced mushrooms; saut? 4 minutes or until tender. Add julienne cut sundried tomatoes and spinach; saut? 1 1/2 minutes or until spinach wilts. Combine parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup tomato sauce in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.Bake at 375? for 30 minutes. Uncover and bake an additional 30 minutes.To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375?. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375? for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.Serving Size: make 6 servings in an 8x8 square baking dishNumber of Servings: 6Recipe submitted by SparkPeople user NAALLUSY679.

The nutritional information for Vegetable Lasagna (modified cooking light recipe) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 278.3

• Total Fat: 7.2 g
• Cholesterol: 65.0 mg
• Sodium: 956.0 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 5.4 g
• Protein: 15.5 g

Vegetable Lasagna (modified cooking light recipe) is Italian cuisine.

The dietary needs meet for Vegetable Lasagna (modified cooking light recipe) is Vegetarian