Vegetable Lasagna

* Exported from MasterCook *

VEGETABLE LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pasta
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
2 cup Zucchini -- coarsely chopped
2 cup Mushrooms -- sliced
9 Lasagna noodles -- cooked
1 cup Lite ricotta
3 cup Spaghetti sauce
2 Eggs
1/2 teaspoon Salt
2 cup Carrot -- coarsely shredded
1 cup Mozzarella cheese -- shredded

Coat a medium skillet with cooking spray; place over medium heat until hot.
add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook,
uncovered, an additional 3 minutes or until liquid evaporates; set aside.
Combine ricotta and eggs; stir well. Divide ricotta mixture in half. Add
carrot to half of ricotta mixture; stir well. Add zucchini to remaining half of
ricotta mixture; stir well. Set aside. Arrange 3 lasagna noodles lengthwise in
a single layer in a 13 x 9 x 2 inch baking dish coated with cooking spray.
Spread carrot mixture on top of noodles. Combine spaghetti sauce and salt; stir
well. Spoon 1 cup spaghetti sauce over carrot mixture; top with 3 noodles.
Spread zucchini mixture on top of noodles.
Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3
noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce
over mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees for 30
minutes or until bubbly. Yield 6 servings (about 340 calories per serving)
protein 18.2/fat 8.5/carbohydrate 49/cholesterol 87/ iron 4.5/sodium
415/calcium 230



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