Vegetable Lasagna

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* Exported from MasterCook *

 

Vegetable Lasagna

 

Recipe By : Cooking Light Magazine, March/April 1992, page 87

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

2 cups sliced fresh mushrooms

1 cup lite ricotta cheese

2 eggs

2 cups coarsely shredded carrot

2 cups coarsely chopped zucchini

9 cooked lasagna noodles

(cooked without salt or fat)

3 cups commercial no-salt-added spaghetti sauce

1/2 teaspoon salt

1 cup shredded part-skin mozzarella cheese -- (4 ounces)

 

Coat a medium skillet with cooking spray; place over medium heat until hot.

 

Add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook,

uncovered, an additional 3 minutes or until liquid evaporates; set aside.

 

Combine ricotta and eggs; stir well. Divide ricotta mixture in half. Add

carrot to half of ricotta mixture; stir well. Add zucchini to remaining

half of ricotta mixture; stir well. Set aside.

 

Arrange 3 lasagna noodles lengthwise in a single layer in a 13- x 9- x

2-inch baking dish coated with cooking spray. Spread carrot mixture on top

of noodles. Combine spaghetti sauce and salt; stir well. Spoon 1 cup

spaghetti sauce over carrot mixture; top with 3 noodles. Spread zucchini

mixture on top of noodles. Spoon 1 cup spaghetti sauce over zucchini

mixture; top with remaining 3 noodles. Arrange mushrooms on top of

noodles. Spoon remaining 1 cup spaghetti sauce over mushrooms. Sprinkle

with mozzarella cheese. Bake at 375F for 30 minutes or until bubbly.

 

Yield: 6 servings (about 340 calories per serving).

 

PROTEIN 18.2 / FAT 8.5 / CARBOHYDRATE 49 / CHOLESTEROL 87 / IRON 4.5 /

SODIUM 415 / CALCIUM 230

 

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