Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: vegetable cooking spray; 1 c. lite or fat-free Ricotta cheese; 2 eggs; 2 c. coarsely shredded carrot; 2 c. coarsely shredded zucchini; 9 cooked lasagna noodles, cooked without salt or fat; 28 oz. spaghetti sauce (low salt low-fat); 4 oz. shredded low-fat or no-fat Mozzarella cheese; 2 c. sliced mushrooms

9 ingredients

22 steps

Ingredients

vegetable cooking spray
1 c. lite or fat-free Ricotta cheese
2 eggs
2 c. coarsely shredded carrot
2 c. coarsely shredded zucchini
9 cooked lasagna noodles, cooked without salt or fat
28 oz. spaghetti sauce (low salt low-fat)
4 oz. shredded low-fat or no-fat Mozzarella cheese
2 c. sliced mushrooms

Directions

1

Coat skillet with cooking spray.
2

Put over medium heat.
3

Add mushrooms, cover and cook 5 minutes.
4

Cook, uncovered for 3 more minutes or until liquid evaporates.
5

Set aside.
6

Combine Ricotta and eggs.
7

Stir well.
8

Divide mixture in half.
9

Add carrot to 1/2 Ricotta.
10

Stir well.
11

Add zucchini to other 1/2 Ricotta and stir well.
12

Set aside.
13

Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray.
14

Spread carrot mix on top of noodles.
15

Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles.
16

Spread zucchini mix over noodles.
17

Spoon 1 cup sauce over zucchini.
18

Top with 3 noodles.
19

Put mushrooms on noodles.
20

Use rest of sauce over mushrooms.
21

Sprinkle with Mozzarella cheese.
22

Bake at 375° for 30 minutes or until bubbly.