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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from Mama B.'s Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar (28 oz.) spaghetti sauce
6 uncooked lasagna noodles (it will say Oven Ready on the package)
1 container (15 oz) fat-free ricotta cheese
1-2 cups (I always use more) chopped raw vegetables, such as broccoli, bell pepper, onion, zucchini, mushrooms
1 package (8 oz.) shredded low-fat mozzarella cheese
Directions:
Directions:
Preheat oven to 375º. Spray 11x7 inch baking dish with cooking spray. Spread 1/3 sauce on bottom of pan, arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of mozzarella cheese, then add remaining 3 noodles in a single layer. Spread evenly with remaining sauce.
Cover dish with foil, bake until noodles are tender and mixture is piping hot, about 1 hour. Remove from oven and remove foil, sprinkle with remaining mozzarella cheese and bake uncovered for 5 minutes longer. Let stand for 5 minutes before cutting. Cut into 6 pieces
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a Weight Watchers recipe. Each portion counts as 6 points.

 

 

 

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