Vegetable Lasagna

gaynel mohler

By
@gaynel

Since I am so restricyed with sodium and fats, I am always looking for "good" recipes that can make my meal time more of a variety. I found this in The Low Fat Way To Cook book my mother gave me some years ago. She wrote inside the cover "To Gaynel From Mom" I find myself writing inside books I give to my grandsons and friends following this action of my mothers. This recipe looks so good, and after I get it made, I will post a picture.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

6
lasagna noodles, cooked
1 1/2 c
chopped onion
1 c
chopped green pepper
1 clove
garlic minced
2 1/2 c
coarsley chopped zucchini
2 c
peeled chopped fresh tomatoes
2 c
sliced fresh mushrooms
3/4 c
shredded carrots
3/4 c
chopped celery
2 can(s)
8 oz. , no salt added tomato sauce
1 can(s)
6 oz. tomato paste
2 Tbsp
red wine vinegar
1 Tbsp
dried italian seasoning
1/2 tsp
each salt and pepper
1/4 tsp
fennel seeds
2 c
part skim ricotta cheese
1 1/4 c
shredded part skim mozzorella cheese, 5 oz.
2 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
set cooked noodles aside, do not salt or add fat to the boiling water during cooking
2
In large deep skillet, sprayed with cooking spray placed over medium high heat, add onion, green pepper and garlic.saute until tender.
3
stir in zucchini and next 11 ingredients, cover, reduce heat and simmer 30 minutes, stirring occassionally.Remove from heat and set aside.
4
Combine ricotta cheese and 3/4 cup of the mozz cheese. stir well.
5
in a sprayed 13 X 9 lasagna baking dish, spoon 2 tablespoons of the cooked tomato mixture, spread evenly. arrange 3 noodles lengthwise in a single layer over tomato/vegetable mixture
6
top with half of cheese mixture, repeat layers, top with remaining vegetable mixture.
7
Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining mozzorella cheese and grated parmesan. bake uncovered an additional 8 to 10 minutes or until cheese melts. Let stand 10 minutes before serving.
8
Calories : 233
Fat : 7.2 g
Protein : 14.2 g.
carbohydrates: 29.2 g
cholesterol: 24 mg.
Sodium : 296 mg.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy