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Easy Veggie Lasagna

Makes: 8  servings Prep 25 mins Bake 40 mins Stand 10 mins

Ingredients

Sauce
  • 1 tablespoon  olive oil
  • 2 cups  sliced mushrooms
  • 2 cups  sliced zucchini
  • 1/2 cup  diced onion
  • 1 26 ounce jar prepared spaghetti sauce
  • 1 14 1/2ounce can Italian-style diced tomatoes with liquid
  • 1/2 teaspoon  dried oregano
  • 1/4 teaspoon  ground red pepper
  • 1 15 ounce container low-fat ricotta cheese
  • 1/4 cup  freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon  chopped fresh parsley
  • 1/2 teaspoon  salt
  • 8 - 10 uncooked dried lasagna noodles
  • 2 cups  shredded part-skim mozzarella, divided

Directions

1. Heat oven to 375 degrees F.

For Sauce::

2. Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes or until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside.

3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.

4. Spread 2 cups of the Sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagna noodles lengthwise and slightly overlapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1-1/2 cups of the mozzarella. Pour 1-1/2 cups of the Sauce on top. Repeat layering remaining noodles over Sauce. Top with remaining Sauce; sprinkle with remaining mozzarella.

5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more or until bubbly. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)380,
  • Fat, total(g)15,
  • chol.(mg)58,
  • sat. fat(g)6,
  • carb.(g)42,
  • pro.(g)19,
  • sodium(mg)923,
  • Percent Daily Values are based on a 2,000 calorie diet