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Veggie Lasagna

Posted by Lea Romero on October 6, 2013 at 9:20 AM

Veggie Lasagna

Here’s a quick-to-fix lasagna made with a medley of fresh vegetables.

Hands on time 30 minutes, total time 1 hour 25 minutes

Makes 4-6 servings (1 piece each)


No-Stick Cooking Spray

2 medium zucchini, quartered lengthwise, sliced

1 small onion, chopped (optional)

4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)

2 cloves garlic, minced

1 15oz container part-skim ricotta cheese or crumbled tofu

2 tablespoons chopped fresh parsley

1 jar Amy’s Pasta Sauce

8 dry no-boil flat lasagna noodles, uncooked

1/3 cup shredded part-skim mozzarella cheese or ¼ cup Vegan Parma Cheese


1.Preheat oven to 350°F.

2.Spray 8x8-inch baking dish with cooking spray; set aside.

3.Spray large skillet with cooking spray; heat over medium heat.

4.Add veggies and and sauté for 5 minutes. Set veggies aside.

5.Combine ricotta cheese a(or tofu) and parsley in small bowl; set aside.

6.Spread about 1/2 cup of the pausta sauce evenly onto bottom of prepared dish; top with 2 of the noodles.

7.Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese (or tofu) mixture and 1/3 of the vegetables.

8.Repeat layers 2 more times, beginning with noodles and ending with vegetables.

9.Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese or vegan parma.

10.Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.

11.Bake 30 minutes.

12.Remove foil; bake an additional 15 minutes or until hot and bubbly.

13.Let stand 10 minutes before serving.

From: http://www.amys.com/health/recipes/category/main-dish#recipe_234

Categories: RECIPES

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