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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Veggie lasagne with marinara sauce Ingredients:
9 oz. pasta |
2 large eggs |
15 oz. ricotta cheese |
18 oz. mozzarella cheese |
2 oz. grated parmesan cheese |
45 oz. tomato sauce |
1 tbsp. olive oil |
1/2 cup zucchini |
1/2 cup mushrooms |
1/2 cup asparagus |
10 oz. spinach |
2 carrots |
1 bell pepper |
Directions:
1. I got this recipe from the barilla lasagne box and modified it with veggies instead of beef. If you want to reduce the calories use part skim cheeses.
2. Saute mixed veggies in olive oil. I use whatever veggies I have on hand. In a bowl, mix together ricotta, eggs, 2 cups of the grated mozzarella, and the parmesan. Spray 9 x 13 pan and coat with 1 cup of sauce. Layer lasagne noodles (I use barilla no boil noodles) then top pasta with 1/3 of ricotta, half of the veggies, 1 cup of mozzarella and 1 cup of sauce. Next layer pasta with 1/3 cup of ricotta and 1 1/2 cup sauce. Layer pasta then the remaining ricotta, remaining veggies, and 1 cup sauce. top with pasta, the remaining sauce and the remaining mozzarella. Bake at 375 covered for 50-60 mins. then uncover to brown the cheese.
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