vegetable lasagna

Name: Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: 6 - lasagna noodles, cooked; 1 1/2 cup(s) chopped onion; 1 cup(s) chopped green pepper; 1 clove(s) garlic minced; 2 1/2 cup(s) coarsley chopped zucchini; 2 cup(s) peeled chopped fresh tomatoes; 2 cup(s) sliced fresh mushrooms; 3/4 cup(s) shredded carrots; 3/4 cup(s) chopped celery; 2 can(s) 8 oz. , no salt added tomato sauce; 1 can(s) 6 oz. tomato paste; 2 tablespoon(s) red wine vinegar; 1 tablespoon(s) dried italian seasoning; 1/2 teaspoon(s) each salt and pepper; 1/4 teaspoon(s) fennel seeds; 2 cup(s) part skim ricotta cheese; 1 1/4 cup(s) shredded part skim mozzorella cheese, 5 oz.; 2 tablespoon(s) grated parmesan cheese

(1 RATING)

79 Pinches 1 Photo

gaynel mohler

junction city, OH

Updated on May 3, 2012

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.

Rate

prep time 30 Min

cook time 1 Hr 10 Min

method ---

yield 10 serving(s)

Ingredients

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

How To Make vegetable lasagna

Step 1

set cooked noodles aside, do not salt or add fat to the boiling water during cooking

Step 2

In large deep skillet, sprayed with cooking spray placed over medium high heat, add onion, green pepper and garlic.saute until tender.
Step 3

stir in zucchini and next 11 ingredients, cover, reduce heat and simmer 30 minutes, stirring occassionally.Remove from heat and set aside.
Step 4

Combine ricotta cheese and 3/4 cup of the mozz cheese. stir well.
Step 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
Step 6

top with half of cheese mixture, repeat layers, top with remaining vegetable mixture.
Step 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.
Step 8

Calories : 233 Fat : 7.2 g Protein : 14.2 g. carbohydrates: 29.2 g cholesterol: 24 mg. Sodium : 296 mg.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes