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vegetable lasagna

(1 rating)
gaynel avatar
Recipe by
gaynel mohler
@gaynel
junction city, OH

Since I am so restricyed with sodium and fats, I am always looking for "good" recipes that can make my meal time more of a variety. I found this in The Low Fat Way To Cook book my mother gave me some years ago. She wrote inside the cover "To Gaynel From Mom" I find myself writing inside books I give to my grandsons and friends following this action of my mothers. This recipe looks so good, and after I get it made, I will post a picture.

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 10 Min

Ingredients For vegetable lasagna

  • 6
    lasagna noodles, cooked
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped green pepper
  • 1 clove
    garlic minced
  • 2 1/2 c
    coarsley chopped zucchini
  • 2 c
    peeled chopped fresh tomatoes
  • 2 c
    sliced fresh mushrooms
  • 3/4 c
    shredded carrots
  • 3/4 c
    chopped celery
  • 2 can
    8 oz. , no salt added tomato sauce
  • 1 can
    6 oz. tomato paste
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    dried italian seasoning
  • 1/2 tsp
    each salt and pepper
  • 1/4 tsp
    fennel seeds
  • 2 c
    part skim ricotta cheese
  • 1 1/4 c
    shredded part skim mozzorella cheese, 5 oz.
  • 2 Tbsp
    grated parmesan cheese

How To Make vegetable lasagna

  • 1
    set cooked noodles aside, do not salt or add fat to the boiling water during cooking
  • 2
    In large deep skillet, sprayed with cooking spray placed over medium high heat, add onion, green pepper and garlic.saute until tender.
  • 3
    stir in zucchini and next 11 ingredients, cover, reduce heat and simmer 30 minutes, stirring occassionally.Remove from heat and set aside.
  • 4
    Combine ricotta cheese and 3/4 cup of the mozz cheese. stir well.
  • 5
    in a sprayed 13 X 9 lasagna baking dish, spoon 2 tablespoons of the cooked tomato mixture, spread evenly. arrange 3 noodles lengthwise in a single layer over tomato/vegetable mixture
  • 6
    top with half of cheese mixture, repeat layers, top with remaining vegetable mixture.
  • 7
    Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining mozzorella cheese and grated parmesan. bake uncovered an additional 8 to 10 minutes or until cheese melts. Let stand 10 minutes before serving.
  • 8
    Calories : 233 Fat : 7.2 g Protein : 14.2 g. carbohydrates: 29.2 g cholesterol: 24 mg. Sodium : 296 mg.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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