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Vegetable Lasagna is for Dinner.

Vegetable Lasagna takes 30 minutes to prepare.

Vegetable Lasagna takes 30 minutes to cook.

Vegetable Lasagna makes 12 servings.

The ingredients for Vegetable Lasagna are:

1 large eggplant peeled
1 large zucchini peeled
2 packages frozen chopped spinach
1 jar tomato sauce
2 c mixed peppers and onions
1 tub lowfat ricotta 15 oz
1 T EVOO
2 garlic cloves chopped
1 large egg
1 C. Mozzarella
1 T Parmesan cheese
1 tsp Italian seasoning
s & p

Here is how you make Vegetable Lasagna:

preheat oven to 400peel eggplant and zucchini then slice into thin stripslay flat on foil lined baking sheetspray with EVOO cookin spray lightly. top with salt and pepperbake 10-15 minutes until slightly crispyin large sauce pan saut? mixed veggies(peppers and onions) add garlicadd sauce and cook for 15 minutesspray lasagna pan with spraymix ricotta egg and Italian seasoningspread 1/2 c sauce on the bottom of the panlayer 1/2 of the total quantities of each. eggplant, zucchini, spinach, ricotta, mozzarella then sauce in that order.repeat layers then top with parm. bake for 30 minutes let rest for 10 before eating. Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user BLUMBRITTANY21.

The nutritional information for Vegetable Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.2

• Total Fat: 7.2 g
• Cholesterol: 34.0 mg
• Sodium: 407.5 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 3.2 g
• Protein: 10.7 g

Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Vegetable Lasagna is Gluten Free