Amazing Vegetarian Lasagna
Great way to enjoy a variety of vegetables.
Yield
12 servingsPrep
15 minCook
50 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
soup, cream of broccoli
low fat ( 10 ounce cans) |
*
|
| 2 | cups |
milk, skim
|
|
| ½ | cup |
basil
pesto |
*
|
| 1 | can |
white kidney beans, canned
(540 ml) drained,rinsed,mashed |
* |
| 2 | cups |
mushrooms
finely chopped |
*
|
| 1 ½ | cups |
sweet red bell peppers
finely chopped |
|
| 1 | whole |
ricotta cheese
light (tub) |
*
|
| 4 | cups |
spinach
fresh,chopped |
|
| ½ | small |
eggplant
cut into 1/8" half slices |
*
|
| 15 |
lasagna noodles
oven-ready |
*
|
|
| 1 ½ | cups |
mozzarella cheese
shredded,part-skim |
*
|
| ¼ | cup |
Parmesan cheese
light cheese |
|
| ¼ | cup |
bread crumbs
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
soup, cream of broccoli
low fat ( 10 ounce cans) |
*
|
| 473 | ml |
milk, skim
|
|
| 118 | ml |
basil
pesto |
*
|
| 1 | whole |
white kidney beans, canned
(540 ml) drained,rinsed,mashed |
* |
| 473 | ml |
mushrooms
finely chopped |
*
|
| 355 | ml |
sweet red bell peppers
finely chopped |
|
| 1 | whole |
ricotta cheese
light (tub) |
*
|
| 946 | ml |
spinach
fresh,chopped |
|
| 0.5 | small |
eggplant
cut into 1/8" half slices |
*
|
| 15 | whole |
lasagna noodles
oven-ready |
*
|
| 355 | ml |
mozzarella cheese
shredded,part-skim |
*
|
| 59 | ml |
Parmesan cheese
light cheese |
|
| 59 | ml |
bread crumbs
dry |
|
Directions
Combine soup, milk and pesto. Set aside.
Combine beans, mushrooms and red peppers. Set aside.
Combine ricotta cheese and spinach. Set aside.
Spread ⅔ cup pesto mixture over bottom of 14" x 10" x 2½ inches pan.
Layer on single layer of lasagna strips (four lengthwise and one across the end),eggplant slices, bean mixture, 2/3 cup pesto mixture, and another layer of five lasagna strips and another ⅔ cup pesto mixture.
Spread evenly with ricotta mixture.
Layer on ⅔ cup pesto mixture, remaining lasagna strips and pesto mixture.
Sprinkle with Mozzarella cheese, Top with mixture of Parmesan cheese and bread crumbs.
Bake, uncovered, at 375℉ (190℃). for 50 minutes.
Let stand 10 minutes.
