Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


Makes 8 servings


Tomato-Basil Sauce
2 tablespoons olive oil
4 medium carrots, thinly sliced
3 medium zucchini, thinly sliced
6 ounces spinach leaves, washed, stemmed and torn in bite-size pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
3 cups ricotta cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
12 uncooked lasagna noodles
1-1/2 cups (6 ounces) shredded mozzarella cheese
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/2 cup water
Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional)


  1. Prepare Tomato-Basil Sauce.
  2. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
  3. Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
  4. Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
  5. Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  6. Carefully pour water around sides of pan. Cover pan tightly with foil.
  7. Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.

Nutritional Information

Calories 273
Calories from Fat 21 %
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 19 mg
Carbohydrate 37 g
Fiber 6 g
Protein 21 g
Sodium 424 mg

Dietary Exchange

Starch 1
Vegetable 4
Meat 2

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