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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: assorted fresh vegetables
Calories 268
Calories from Fat 59		(21%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 823mg		34%
Potassium 401mg		11%
Total Carbohydrate 38.9g		12%
	Dietary Fiber 1.3g	5%
	Sugars 4.8g
Protein 12.9g		25%
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Low Fat Vegetable Lasagna

Recipe #323120 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: internetnut
Sep 4, 2008

I have not tried this recipe. I got this recipe Obesity Help. The recipe was posted by marylyn.

9 lasagna noodles, strips
4 cups mixed assorted fresh vegetables (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1 ounce knorr's leek soup mix (1/4 package, dry)
18 ounces meatless spaghetti sauce or homemade meatless spaghetti sauce
12 ounces low-fat part-skim ricotta cheese

1
Preheat oven to 400°F
2
Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.
3
Bake for 1 1/2 hours or until top browns. Can be made ahead, covered with foil and left in warm oven for several hours before serving.