Vegetarian

Mom's vegetable lasagna, low sodium is for Dinner.

Mom's vegetable lasagna, low sodium takes 30 minutes to prepare.

Mom's vegetable lasagna, low sodium takes 40 minutes to cook.

Mom's vegetable lasagna, low sodium makes 8 servings.

The ingredients for Mom's vegetable lasagna, low sodium are:

1/2 cup shredded Parmesan Cheese, low sodium
2 cups 2% Shredded Mozarrella Cheese,
1 jar low sodium spaghetti sauce,
2 med Zucchini, sliced length-wise
2 cups fresh Mushrooms, sliced & sauteed
Lasagna Noodles, 8 oz ( 9 noodles) cooked

Here is how you make Mom's vegetable lasagna, low sodium:

Spray a large glass casserole dishSpread a little sauce in bottom of dishLay 3 of the noodles in the dish.Add layers of the zuchinni, 1 cup of the sauce then 1 cup of mozerrela.Repeat the layers using the mushoormsSprinkle on Parmesan cheese on the top and cover with foil.Cook at 350 degrees for 30 min., remove foil and continue cooking for 10 min, more.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CANDISSO.

The nutritional information for Mom's vegetable lasagna, low sodium is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.6

• Total Fat: 6.6 g
• Cholesterol: 19.9 mg
• Sodium: 476.1 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 4.0 g
• Protein: 16.7 g