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Return to browsing category: Low Fat

Veggie Lasanga by Patience Kabwasa serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Meatless loe fat Lasanga!!!!

Ingredients:

1 med

Zucchini

1 med

Yellow squah

1 28oz

Can of Crushed Tomatoes

2 tbsp

Canned Tomatoe paste

1 tsp

Oregano or mixed italian herbs

2 handfuls

roughly chopped spinach leaves

1 15oz

ricotta

8 oz

lasanga noodles

3/4 cup

Mozzarella Cheese

2 tsp

Olive Oil

1 clove

crushed garlic

1 med

onion finely chopped

1 1/2 cups

cremini mushrooms sliced

1 stalk

celery chopped

1 med

carrot diced

Directions:

Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini and squash. Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.

Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8.

Per Serving: Calories 303, Calories from Fat 37, Total Fat 4.1g (sat 1.5g), Cholesterol 42mg, Sodium 461mg, Carbohydrate 50.6g, Fiber 4.6g, Protein 15.8g

Categories:

Low Calorie
Low Fat
Main Dishes
Vegetables
Vegetarian/Vegan