Vegetarian

Vegetable Lasagna is for Dinner.

Vegetable Lasagna takes 20 minutes to prepare.

Vegetable Lasagna takes 40 minutes to cook.

Vegetable Lasagna makes 6 servings.

The ingredients for Vegetable Lasagna are:

Lasagne Noodles (Barilla), 9 noodles
Spinach, fresh, 2 cup
Zucchini, baby, 2 medium sliced thin long-ways
Baby Portabella Mushrooms, 100 grams sliced
Sun Dried Tomatoes, 8 piece sliced
2% reduced fat shredded mozzarella cheese, 1.25 cup
Ricotta cheese (HEB Lowfat), 1.25 cup
Egg Beaters, .25 cup
Fresh Basil, 5 leaves chopped
Hunts Roasted Garlic Tomato Sauce, 1 small can
Hunts Roasted Garlic Tomato Sauce, 1 small can
Salt & Pepper to taste

Here is how you make Vegetable Lasagna:

Cook & drain noodles (slightly undercooked)Mix together Ricotta, Egg Beaters, basil, 1c mozzarella, salt, pepperIn a 6x12 casserole dish, layer 3 noodles, cover with half of cheese mixture, add 1c spinach, layer zucchini, mushrooms and tomatoes, pour 2/3 can of sauce on top, sprinkle a little mozzarella on top. Add next layer of 3 noodles, remaining cheese mixture, spinach, zucchini, mushrooms & tomatoes, add sauce, sprinkle with mozzarella.Add last layer of 3 noodles, add remaining sauce and mozzarella cheese.Bake at 375 for 30 minutes covered with foil, remove foil, bake another 10 minutes.Cut & serve. Makes 6 3" squares.Serving Size: makes 6 3-inch squaresNumber of Servings: 6Recipe submitted by SparkPeople user JANESMISSION.

The nutritional information for Vegetable Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.7

• Total Fat: 6.8 g
• Cholesterol: 29.3 mg
• Sodium: 574.8 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 2.4 g
• Protein: 20.8 g

Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Vegetable Lasagna is Vegetarian