• Prep Time:
  • Cooking Time:
  • Serves: 12 servings

Vegetable Lasagna

  • Recipe Submitted by on

Category: Vegetarian, Pasta, Main Dish

 Ingredients List

  • 1 1/2 c Diced onions
  • 3 lg Garlic clove; minced
  • 4 c Cooked and drained broccoli;
  • -cut in small pieces
  • 4 c Spaghetti sauce
  • 1 1/2 c Water; divided
  • 1 ts Dried basil
  • 1/2 ts Dried oregano
  • 1/2 ts Fennel seeds
  • 1/4 c Chopped fresh parsley
  • 9 Uncooked lasagna noodles
  • 15 oz Nonfat and low-cholesterol
  • -ricotta cheese
  • 1 c Nonfat Mozzarella cheese
  • Nonfat cooking spray

 Directions

KMS note: directions call for cooked broccoli, yet they also have
directions for cooking the broccoli. I steamed the broccoli and then mixed
it with the sauteed onions and garlic.

9 X 13" BAKING PAN; 12 PORTIONS

The beauty of this lasagna is that that noodles cook as the lasagna is
baking, eliminating the need to handle the hot noodles which shortens the
preparation time.

Saute=82 onions and garlic in skillet sprayed with nonfat cooking spray.
Add broccoli and about 3 tablespoons of water. Steam covered to partially
cook. Cook out excess water, if any.

In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,
fennel seed and parsley.

Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3
noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with
broccoli and onion mixture. Add another layer of sauce. Add 3 more noodles,
the rest of the ricotta, all of the Mozzarella and more sauce, then the 3
remaining noodles and the remainder of the sauce. Cover tightly and bake at
350F for 1 to 1 1/2 hours or until noodles are done. Uncover for the last
20 minutes of baking. Let sit 10 minutes before serving.

Note: Select a spaghetti sauce with less than 1 g fat per 1/2 cup.

Nutrition information per serving: Calories: 170, Protein: 13.5,
Carbohydrate: 27.5, Fat: less than 1 g, Cholesterol: 3mg, Sodium: 347mg,
Fiber: 2g. Dietary Exchanges: 1 starch, 2 vegetable and 1 very lean meat.

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