"Yield: 12 servings | Serving size: 1/12 of the lasagna | Calories: 279 | Total | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 384mg | Carbohydrates: 37g | Dietary Fiber: 7g | Sugars: 9g | Protein: 17g..."
INGREDIENTS
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3 cups grated carrots
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2 cups grated zucchini
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3 cups frozen spinach
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1 medium bell pepper, chopped (any color)
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31/4 cups diced fresh tomatoes
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2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand)
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1 teaspoon oregano
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2 teaspoons dried basil
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2 teaspoons onion powder
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2 teaspoons garlic powder
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Kosher or sea salt to taste
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1/2 pound brown mushrooms
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1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions
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11/2 cups grated Parmesan cheese, divided
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8 ounces grated mozzarella (2 cups)
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Chopped fresh basil for garnish (optional)