Vegetable Lasagna 2 from the Recipes EU Collection

 


Vegetable Lasagna 2 Recipe

...brought to you by Recipes EU



Vegetable Lasagna 2
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 tsp 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 well. Spoon 1 cup spaghetti sauce over carrot
mixture; top with 3 noodles. Spread zucchini mixture on top of noodles.
Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3
noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti
sauce over mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees
for 30 minutes or until bubbly. Yield 6 servings (about 340 calories per
serving) protein 18.2/fat 8.5/carbohydrate 49/cholesterol 87/ iron
4.5/sodium 415/calcium 230











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Per Serving (excluding unknown items): 721 Calories; 14g Fat (17.8%
calories from fat); 26g Protein; 122g Carbohydrate; 9g Dietary Fiber; 79mg
Cholesterol; 918mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 5
Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00
 


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Vegetable Lasagna 2 - a delicious recipe from Recipes.eu.com