Skinny Veggie Lasagna
Ingredients
The vegetables
-
3
cups
chopped veggies of your choice
-
½
cup
chopped onion
-
2
tablespoons
minced garlic
-
1
tablespoon
olive oil
-
2
cups
fresh spinach
The cheese and sauce
-
1
cup
low fat ricotta cheese
-
1
large
egg
-
2
cups
tomato sauce
-
1
cup
mozzarella cheese, shredded
The noodles
-
12
pieces
uncooked oven-ready whole grain lasagna noodles
Instructions
- Chop the veggies and sauté the onion and garlic in olive oil until tender.
- Add the chopped veggies and sauté until they are tender, then set aside.
- Whisk the egg into the ricotta cheese and stir in the fresh spinach.
- Pour a little tomato sauce in the bottom of a greased 9x13 pan.
- Layer 4 lasagna noodles, ½ cup of the ricotta mixture, half of the sautéed veggies, and ¾ cup of sauce. Repeat the layers.
- Top the entire pan with the remaining noodles, sauce, and mozzarella cheese.
- Cover with foil and bake for 40 minutes at 375°F. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Nutrition Facts (estimated)
Servings
9
Calories
200
Total fat
8g
Total carbohydrates
22g
Total protein
12g
Sodium
400mg
Cholesterol
50mg
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