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Veggie No Boiling Lasagna

 

Veggie No Boiling Lasagna
18

Yield

12

servings

Prep

15

min

Cook

75

min

Ready

90

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 tablespoon olive oil
1 medium sweet vidalia onions
thinly sliced
1 medium sweet red bell peppers
thinly sliced
1 medium zucchini
halved lengthwise and thinly sliced
30 ounces ricotta cheese
2 containers
2 cups mozzarella cheese
shredded
*
½ cup Parmesan cheese
2 large eggs
52 ounces pasta sauce
2 jars
*
12 each lasagna noodles
uncooked
*

Directions

Preheat oven to 375℉ (190℃).

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.

Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese and eggs in medium bowl.

Spread 1 cup pasta sauce in 13 x 9-inch baking dish .

Layer 4 uncooked noodles, then 1 cup sauce, ½ of the ricotta mixture and ½ of the vegetables; repeat.

Top with remaining uncooked noodles and 2 cups sauce.

Reserve remaining sauce.

Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake uncovered 10 minutes.

Let stand 10 minutes before serving.

Serve with reserved pasta sauce, heated.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 11761% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 111mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 28%
Calcium 14% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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