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Recipes

Three Cheese Vegetable Lasagna

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INGREDIENTS

  • 1 tsp. olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz.) no-salt-added tomato puree
  • 1 can (14-1/2 oz.) no-salt-added tomatoes, undrained and chopped
  • 2 cups sliced fresh mushrooms
  • 1 zucchini, diced
  • 1 large green bell pepper, chopped
  • 2 tsp. dried basil
  • 1/2 tsp. crushed red pepper flakes
 

DIRECTIONS

  • 1

    Spray large skillet with nonstick vegetable spray. Heat olive oil in large skillet over medium heat. Add onion and garlic; cook 5 minutes; stirring occasionally. Add tomato puree, tomatoes, tomato liquid, mushrooms, zucchini, bell pepper, basil, red pepper flakes, oregano and salt and sugar, if desired. Heat to a boil; reduce heat, cover and simmer 10 minutes.

  • 2

    Combine Ricotta cheese, spinach, egg whites and Parmesan cheese in bowl; set aside. Spread 1 cup tomato sauce mixture in bottom of 13x9-inch baking dish. Layer 3 lasagna noodles over sauce. Top with half the Ricotta cheese mixture and 2 cups sauce. Repeat layering with 3 more lasagna noodles, remaining Ricotta mixture and 2 cups sauce. Sprinkle with 3/4 cup Pizza Double Cheese. Top with remaining lasagna noodles and sauce.

  • 3

    Cover with foil; bake in preheated 375°F oven 30 minutes. Uncover; bake 15 minutes more. Sprinkle with remaining 3/4 cup Pizza Double Cheese. Let stand 10 minutes before serving.

Three Cheese Vegetable Lasagna

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Yield: Serves: 10

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See Nutrition Facts

Serves: 10

Amount Per Serving

Calories 244

Total Fat 6.8g

Saturated Fat 3.9g

Trans Fat 1.6g

Polyunsaturated Fat 0.3g

Cholesterol 23g

Sodium 208g

Carbohydrates 33g

Protein 15g

Dietary Fiber 4g

Vitamin A 139g

Vitamin C 25g

Calcium 262g

Iron 3g