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Vegetarian Lasagna
Vegetarian Lasagna

Vegetarian Lasagna

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 jar (26 oz.) fat-free, meatless spaghetti sauce
1 pound fresh mushrooms, sliced
1 medium onion, chopped
3 small zucchini, sliced
1 carton (15 oz) fat-free ricotta cheese
1/2 cup chopped fresh parsley
1 egg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded part-skim mozzarella cheese, divided
4 Tbsp shredded fresh parmesan cheese, divided
6 no-boil lasagna noodles
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Let's Make It
Preheat the oven to 350 degrees F. Coat a 13x9" baking dish with non-stick vegetable cooking spray. In a large saucepan, combine the spaghetti sauce, mushrooms, onions and zucchini. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes. In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix well. Stir in 3/4 cup of the mozzarella and 2 Tbsp. of the parmesan.
Place a third of the sauce mixture in the bottom of the prepared dish. Top with half of the ricotta mixture and 3 of the uncooked noodles (spaced about 1/2" apart). Repeat the layering. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup mozzarella and the remaining 2 Tbsp. parmesan.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes or until lightly browned.
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