Vegetarian

FALL VEGETABLE LASAGNA is for Dinner.

FALL VEGETABLE LASAGNA takes 30 minutes to prepare.

FALL VEGETABLE LASAGNA takes 50 minutes to cook.

FALL VEGETABLE LASAGNA makes 8 servings.

The ingredients for FALL VEGETABLE LASAGNA are:

3 tsp olive oil
2 medium yellow squash cut lengthwise 1/4 in thick
1 onion, chopped
1 red bell pepper, diced
1 large garlic clove, crushed
1 10 oz bag of pre-washed spinach
1 (15.5) oz jar of marinara sauce
1 (15.5) oz container of ricotta cheese (part skim)
1/4 cup of fresh basil chopped
12 oven-ready lasagna noodles (Barilla is best)
1/2 lb mozzarella, chopped coursely (or you can use shredded)

Here is how you make FALL VEGETABLE LASAGNA:

Heat 2 tsp olive oil in a large skillet over med-high heat. Add squash in batches, cook 1 to 2 minutes per side until just tender; transfer to plate. Heat remaining olive oil in same skillet, add onions, bell pepper, 1/4 tsp salt and garlic; cook until softened, 3 to 5 minutes. Add batches of spinach and cook, stirring until wilted, about 3 minutes.Combine ricotta, basil and reamining 1/2 tsp of salt in a bowl.Refridgerate veggies & ricotta overnight (I skipped this and it was still fine)Heat oven to 375 degrees F. Spoon half of the sauce on the bottom of a 9x13 in baking dish. Layer sauce with 3 noodles, one third of the ricotta mixture and squash. Layer twice more with 3 noodles, ricotta mixture and spinach mixture. Top with remaining noodles, sauce and mozzarella. Cover with foil and bake until sauce is bubly and noodles are tender, about 50 minutes.Serving Size: 8 equal servingsNumber of Servings: 8Recipe submitted by SparkPeople user YA_YAYA.

The nutritional information for FALL VEGETABLE LASAGNA is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 291.0

• Total Fat: 13.0 g
• Cholesterol: 64.7 mg
• Sodium: 688.5 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 3.2 g
• Protein: 20.3 g

FALL VEGETABLE LASAGNA is Italian cuisine.

The dietary needs meet for FALL VEGETABLE LASAGNA is Vegetarian