Search
by Ingredient

Cheese & Vegetable Lasagne

StarStarStarStarHalf star

 

Yield

8 servings

Prep

45 min

Cook

45 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
2 cups ricotta cheese Camera
¼ cup parsley leaves
chopped fresh
Camera
¼ cup scallions, spring or green onions
chopped fresh
Camera
¼ cup Parmesan cheese Camera
1 each eggs Camera
2 tablespoons vegetable oil Camera
2 cloves garlic Camera
1 large onions
chopped
Camera
1 ½ cups zucchini
chopped
Camera
2 cups mushrooms
sliced
Camera
1 teaspoon basil
dried
* Camera
½ teaspoon oregano
dried
Camera
1 x black pepper
freshly ground, to taste
* Camera
2 cans tomato sauce
26 ounces each
* Camera
1 pound lasagna noodles Camera
2 cups mozzarella cheese
shredded
* Camera
Trans-fat Free, Good source of fiber, Low Sodium

Directions

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, sauté garlic and onion in oil until soft.

Add zucchini, mushrooms, basil, oregano, and pepper.

Stir cook until tender crisp.

Add 2 cups tomato sauce.

Simmer 5 minutes.

Cook 16 lasagne noodles according to package directions.

When noodles are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1½ cups tomato sauce on bottom of a greased 9 x 13 inche baking dish .

Lay a flat layer of 4 lasagne noodles over sauce.

Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.

Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese.

Top with remaining 4 lasagne noodles, 1½ cups tomato sauce and shredded cheddar cheese.

Bake at 350℉ (180℃) F for 45 minutes or until sauce bubbles.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 253 38% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 138mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 13% Vitamin C 29%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe