This is a print preview of "Vegetable Lasagna" recipe.

• Click here to print
• or return back to Vegetable Lasagna.

Vegetable Lasagna Recipe

by CookEatShare Cookbook

Ingredients

6 uncooked lasagna noodles 1 onion, minced 1 c. thinly sliced fresh mushrooms 3 garlic cloves, chopped 2 tbsp. water 1 c. lowfat part skim ricotta or possibly cottage cheese

1/2 c. shredded carrots 1 pkg. minced frzn spinach, thawed & squeeze dry 2 egg whites 1 (14 ounce.) jar spaghetti sauce 3 ounce. shredded lowfat mozzarella cheese 2 tbsp. grated Parmesan cheese

Directions

1. Cook lasagna noodles to desired doneness as directed on package. Drain. Rinse with warm water.
2. Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat till warm. Add in onion, mushrooms and garlic. Cook and stir 1 minute. Add in water, cover and cook 3-4 min till crisp-tender.
3. In small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well.
4. In ungreased 12 x 8 inch baking dish layer half of cooked noodles, half of sauce, half of mushroom mix and half of ricotta cheese mix; repeat layers. Sprinkle with mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 30-35 min till warm and bubbly. Let stand 10 min before serving. 8 servings. 1 serving - calories 180. Fat g 5.

© 2024 CookEatShare