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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 6 servings The following items or measurements are not included below: 15 ounces fat-free ricotta cheese vegetables |
||
| Calories 284 | ||
| Calories from Fat 87 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 908mg | 37% | |
| Potassium 595mg | 17% | |
| Total Carbohydrate 33.9g | 11% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 13.3g | ||
| Protein 14.9g | 29% | |
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Ingredients
-
1 (28 ounce) jar spaghetti sauce (I use meatless)
- 6 uncooked lasagna noodles
- 1 (15 ounce) container fat-free ricotta cheese
- 1-2 cup sliced/chopped raw vegetable (I've used zucchini,bell peppers,mushrooms,onions)
- 1 (8 ounce) package shredded lowfat mozzarella cheese
Directions
1
Spray 11x7 baking dish with cooking spray.2
Spread 1/3 of the sauce on bottom of dish.3
Arrange 3 noodles over the sauce.4
Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese.5
Top with remaining 3 noodles and the remaining sauce.6
Cover dish with foil.7
Bake at 375 degrees for 1 hour.8
Remove foil and sprinkle with remaining cheese,bake for another 5 minutes.9
Let stand 5 minutes before cutting.10
I cut the lasagna in 6 pieces,wrap them in seran wrap and freeze them.11
Then I just microwave them when I need a quick,lowfat lunch!
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #635382
On Mar 23, 2009
Fabulous! I have just one question to fellow Easy Cheese Lasagna makers: How long should I cook it before freezing a lasagna to use at a later time? And how long would I have to cook it to warm it ?
From: DaddyO'
On Mar 21, 2009
Easy, healthy, and tasty. I've been trying to find good non-meat meals to try and this one worked with wife and kids.
From: Redsie
On Dec 8, 2008
This is sooo good!!! Used bell peppers and mushrooms and low low-fat cottage cheese instead of ricotta. Did use about 8 lasagna and added much more veggies (about 3 cups!). Thanks Divinemom!
From: Brooke the Cook in WI
On Sep 13, 2008
My 13-yo son has been begging me to make this recipe since he found it here on Zaar for a couple of weeks and I'm sure glad that I did! As far as lasagna's go, this one was very easy to put together and tasted great. I used mushrooms, green pepper, onion and a small tomato for my veggies. Since I couldn't find fat free ricotta, I used half light ricotta and half fat-free cottage cheese and decreased the amount of shredded cheese to cut a few calories. I should have taken Krittlin's advice and put it in a 13x9 dish because my 11x7 was full to the brim and bubbled up and over the edge - yikes! We had lots of leftovers and we all enjoyed. Will make again - thanks for sharing Divinemom!
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