Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini (about 8 oz. each); 1/2 bunch broccoli; 2 c. firmly packed spinach leaves (about 4 oz.); margarine or butter; 1/2 tsp. dried oregano leaves; salt; 1 (15 oz.) part-skim Ricotta cheese; 2 large eggs; 12 lasagna noodles; 1/4 c. flour; 2 1/2 c. milk; 1/4 c. grated Parmesan cheese; 1 (8 oz.) part-skim Mozzarella cheese, sliced

Servings: persons

2 small zucchini (about 8 oz. each)
1/2 bunch broccoli
2 c. firmly packed spinach leaves (about 4 oz.)
margarine or butter
1/2 tsp. dried oregano leaves
salt
1 (15 oz.) part-skim Ricotta cheese
2 large eggs
12 lasagna noodles
1/4 c. flour
2 1/2 c. milk
1/4 c. grated Parmesan cheese
1 (8 oz.) part-skim Mozzarella cheese, sliced

1
About 2 hours before serving, dice zucchini.
2
Coarsely chop broccoli and spinach.
3
Cook zucchini, broccoli, oregano and 1/4 teaspoon salt over medium heat in 2 tablespoons hot margarine or butter, stirring frequently, until vegetables are tender-crisp (about 5 minutes).
4
Add spinach and toss until wilted.
5
Remove skillet from heat.
6
In medium bowl with fork, mix Ricotta and eggs; set aside.
7
Prepare lasagna noodles as label directs.
8
Drain.

1547

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 2 small zucchini (about 8 oz. each), 1/2 bunch broccoli, 2 c. firmly packed spinach leaves (about 4 oz.), margarine or butter, 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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