Veggie Lasagna
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup button mushroom, chopped
- 3 green bell peppers, chopped
- 2 yellow squash, thinly sliced
- 2 zucchini, thinly sliced
- 2 large eggs
- 15 ounces low-fat ricotta cheese
- 3⁄4 cup skim milk
- 1⁄3 cup basil, freshly chopped
- 1 teaspoon oregano
- 7 cups fresh spinach
- 9 ounces lasagna noodles, oven ready
- 12 ounces mozzarella cheese, shredded
- 20 ounces spaghetti sauce
directions
- Place olive oil in bottom of pan, "stir-fry" mushrooms and peppers.
- Crack eggs into bowl, add ricotta and mix spinach inches Then add Milk, basil, oregano.
- In your lasagna pan, layer sauce, pasta, cheesemix, squashes , veggie mix twice.
- Layer sauce, pasta, sauce, shredded cheese as the top.
- Cover with alumnim foil.
- Cook 45 minutes 375.
- Remove foil and cook at 450 for 12 minutes.
- Let stand for 15 minutes.
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