VEGETARIAN LASAGNA CALORIES RECIPES

VEGETABLE LASAGNA RECIPE - EATINGWELL

Vegetable Lasagna Recipe - EatingWell image

You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole-wheat noodles add heart-healthy fiber.

Provided by Diabetic Living Magazine

Categories Healthy Ricotta Cheese Recipes

Total Time 1 hours 10 minutes

Number Of Ingredients 12

Ingredients

6 dried whole wheat lasagna noodles
2?½ cups zucchini and/or yellow summer squash halved lengthwise and sliced (2 medium)
2 cups sliced fresh mushrooms (see Tip)
? cup chopped onion (1 small)
2 teaspoons olive oil
1 cup light ricotta cheese
¼ cup snipped fresh Italian (flat leaf) parsley
3 tablespoons finely shredded Parmesan cheese (1 ounce)
¼ teaspoon black pepper
2 cups purchased pasta sauce
1 cup shredded part-skim mozzarella cheese (4 ounces)
½ cup chopped, seeded tomato (1 medium)

Steps:

Cook noodles according to package directions; drain and rinse with cold water. Drain well.
Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper.
To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
Bake, uncovered, in a 375 degrees F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 255.6 calories, CarbohydrateContent 29.8 g, CholesterolContent 23.7 mg, FatContent 8.5 g, FiberContent 6 g, ProteinContent 15.9 g, SaturatedFatContent 3.7 g, SodiumContent 464.5 mg, SugarContent 4.8 g

VEGETARIAN LASAGNA RECIPE - BETTYCROCKER.COM

Vegetarian Lasagna Recipe - BettyCrocker.com image

Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.

Provided by Betty Crocker Kitchens

Total Time 9 hours 25 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese

Steps:

Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340 , CarbohydrateContent 30 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 3 g, ProteinContent 23 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 7 g, TransFatContent 0 g

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