Italian

All Veggie, No Pasta Lasagna is for Dinner.

All Veggie, No Pasta Lasagna takes 30 minutes to prepare.

All Veggie, No Pasta Lasagna takes 30 minutes to cook.

All Veggie, No Pasta Lasagna makes 15 servings.

The ingredients for All Veggie, No Pasta Lasagna are:

4-5 Zucchini, cut into thin slices
1- 1/2 cup tomato sauce
3 summer squash
2-3 Eggplant, cut into rounds
1 Green Bell Pepper
3 cups Ricotta cheese, low-fat
8-10 oz Greek Yogurt, plain
2-3 cups of shredded mozzerella cheese, part-skim
1 large onion, chopped
3/4 of Italian seasoning packet
Salt, to taste

Here is how you make All Veggie, No Pasta Lasagna:

Cook onions, zucchini, summer squash, eggplant, peppers, separately, set aside.Mix together Ricotta cheese, PLAIN Greek yogurt (it's thicker than regular yogurt), a handful of mozzerella and Italian seasoning.Layer tomato sauce first.I layered the eggplant and zucchini as the pasta would be layered, so in a 13x9" oven safe dish-type thing (sorry, forgot what it's called) lay down about 6-8 rounds of eggplant and fill in any visible tomato sauce with zucchini.Evenly distribute other veggies, top with half of ricotta mixture, sprinkle with half of whats left of the cheese, sprinkle with a LITTLE salt.Repeat and enjoy! Top with rest of cheese!Number of Servings: 15Recipe submitted by SparkPeople user TASTROLL.

The nutritional information for All Veggie, No Pasta Lasagna is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 136.5

• Total Fat: 5.4 g
• Cholesterol: 19.3 mg
• Sodium: 445.1 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 2.9 g
• Protein: 10.1 g

All Veggie, No Pasta Lasagna is Italian cuisine.

The dietary needs meet for All Veggie, No Pasta Lasagna is Vegetarian