Vegetable Lasagna

Heart Healthy. Fiber Rich. Low Cholesterol. Diabetic Friendly. Nutritious and Delicious

Yield: 9 servings

Preparation Time: 10 min; Cook: 1 hr 5 min

Ingredients

1 tablespoon olive oil

2 small zucchinis, chopped

1 large carrot, chopped

1/2 onion, chopped

4 cloves garlic, minced

1 cup low fat ricotta cheese

1 egg

2 cups fresh spinach

2 cups marinara sauce

12 uncooked oven ready whole grain lasagna noodles

1 cup mozzarella cheese, shredded

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Nutrition Facts

Yield: 9 servings

Approximate Nutrient Content per serving:

Calories: 242

Calories From Fat: 36

Total Fat: 4.6g

Saturated Fat: 0.9g

Cholesterol: 22mg

Sodium: 342mg

Total Carbohydrates: 45.3g

Dietary Fiber: 7.6g

Sugars: 3.7g

Protein: 11.7g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 375 degrees F. Heat olive oil in skillet over medium heat. Add chopped zucchini, carrot, onion, and garlic. Saute until onions are translucent and vegetables begin to soften, about 7-10 minutes. Remove from heat. While the vegetables are cooking, mix together ricotta and egg, then mix in fresh spinach so that it creates a paste-like mixture. Set aside.

Grease a 9x13 pan. Pour a small amount of marinara sauce on the bottom of the pan and top with four noodles. The noodles may need to overlap some. Top the noodles with half of the ricotta-spinach mixture, and half of the sauteed vegetables. Then layer again with marinara, noodles, the remaining ricotta-spinach mixture, remaining sauteed vegetables, and some marinara. Layer 4 more noodles and remaining marinara, then top with mozzarella. Cover with aluminum foil and bake in oven for 40 minutes covered and then uncovered for another 10 minutes.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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