Vegetable Lasagna

VEGETABLE LASAGNA

6 Preparation Time :

Categories : Vegetables Pasta

Italian

Amount Measure Ingredient -- Preparation Method -- -- --

Vegetable cooking spray

2 cup Zucchini -- coarsely chopped

2 cup Mushrooms -- sliced

9 Lasagna noodles -- cooked

1 cup Lite ricotta

3 cup Spaghetti sauce

2 Eggs

1/2 teaspoon Salt

2 cup Carrot -- coarsely shredded

1 cup Mozzarella cheese -- shredded

Coat a medium skillet with cooking spray; place over medium heat until hot.

add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook,

uncovered, an additional 3 minutes or until liquid evaporates; set aside.

Combine ricotta and eggs; stir well. Divide ricotta mixture in half. Add

carrot to half of ricotta mixture; stir well. Add zucchini to remaining half of

ricotta mixture; stir well. Set aside. Arrange 3 lasagna noodles lengthwise in

a single layer in a 13 x 9 x 2 inch baking dish coated with cooking spray.

Spread carrot mixture on top of noodles. Combine spaghetti sauce and salt; stir

1 cup spaghetti sauce over carrot mixture; top with

3 noodles.

Spread zucchini mixture on top of noodles.

1 cup spaghetti sauce over zucchini mixture; top with remaining

noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce

375 degrees for 6 servings (about 340 calories per serving) protein

18 1/5/fat

8 1/2/carbohydrate

49/cholesterol

87/ iron

4 1/2/sodium

415/calcium

230 - - - - - - - - - - - - - - - - - -