Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 6 lasagna noodles, cooked and drained; 1 onion, chopped; 1 c. fresh sliced mushrooms; 3 garlic cloves, minced; 2 Tbsp. water; 1 c. low-fat Ricotta cheese; 1/2 c. shredded carrot; 1 (9 oz.) pkg. chopped spinach, thawed and drained; 2 egg whites; 1 (14 oz.) jar spaghetti sauce; 3 oz. low-fat Mozzarella cheese, shredded; 2 Tbsp. Parmesan cheese

Servings: persons

6 lasagna noodles, cooked and drained
1 onion, chopped
1 c. fresh sliced mushrooms
3 garlic cloves, minced
2 Tbsp. water
1 c. low-fat Ricotta cheese
1/2 c. shredded carrot
1 (9 oz.) pkg. chopped spinach, thawed and drained
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. low-fat Mozzarella cheese, shredded
2 Tbsp. Parmesan cheese

1
Cook mushrooms, garlic and onion in 2 tablespoons water for 2 to 3 minutes.
2
In small bowl, mix Ricotta cheese, carrot, spinach and egg whites.
3
Place 1/2 noodles in 12 x 8-inch pan.
4
Top with 1/2 sauce, 1/2 mushroom mixture and 1/2 Ricotta mixture.
5
Repeat layers.
6
Top with Mozzarella cheese and Parmesan cheese.
7
Bake at 350u00b0 for 30 to 35 minutes.
8
Per Serving:
9
Calories: 180.
10
Fat:
11
5 g.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 lasagna noodles, cooked and drained, 1 onion, chopped, 1 c. fresh sliced mushrooms, 3 garlic cloves, minced, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagna

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