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Three Cheese Vegetable Lasagna

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  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Olive oil 1 Teaspoon
  No salt added tomato puree 28 Ounce (1 Can)
  Canned no salt added tomatoes 14 1⁄2 Ounce, undrained, chopped (1 Can)
  Sliced mushrooms 6 Ounce (2 Cups)
  Zucchini 1 , diced
  Green bell pepper 1 Large, chopped
  Dried basil 2 Teaspoon, crushed
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
  Light ricotta cheese 15 Ounce (2 Cups)
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Egg whites 2
  Shredded parmesan cheese 1⁄2 Ounce (2 Tablespoon)
  Lasagna noodles 1⁄2 Pound, cooked according to package directions, without oil or salt
  Light fancy mozzarella 3 Ounce, shredded (3/4 Cup)
  Mild cheddar cheese 3 Ounce, divided (3/4 Cup)

1) Preheat oven to temperature of 375 degrees.

2) Use non-stick vegetable spray to spray a large skillet and place it over medium heat.
3) Add the garlic, onion and olive oil and cook, stirring occasionally, till the vegetables have softened.
4) Add the tomatoes, tomato puree, tomato liquid, mushrooms, bell pepper, zucchini, basil, salt, sugar, pepper flakes and oregano. Bring mixture to a boil.
5) Reduce the heat, cover the skillet and cook gently over low heat for about 10 minutes or till the vegetables are tender-crisp.
6) Combine together the spinach, egg whites, Ricotta cheese and Parmesan cheese. Mix properly.
7) On bottom of a 13x9-inch baking dish, spread 1 cup of the sauce and layer 3 lasagna noodles over it.
8) Top with half of the Ricotta cheese mix as well as 2 cups of the remaining sauce.
9) With 3 more lasagne noodles, repeat the layering using the Ricotta mix and 2 cups of sauce.
10) Combine together the cheddar and mozzarella cheeses and sprinkle about ¾ cup of the mixture all over the sauce.
11) With the remaining sauce and lasagne noodles, top the preparation and cover with a foil.
12) Bake in preheated oven for 30 minutes, uncover and bake for 15 more minutes.
13) Sprinkle with the remaining ½ cup of the cheese mix and allow to stand for 10 minutes before serving.

14) Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
80 Minutes
Ready In: 
120 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 94

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 34.6 mg11.5%

Sodium 616.6 mg25.7%

Total Carbohydrates 54 g17.9%

Dietary Fiber 7.9 g31.6%

Sugars 17.3 g

Protein 25 g50.8%

Vitamin A 123.5% Vitamin C 114.8%

Calcium 40% Iron 18%

*Based on a 2000 Calorie diet

Three Cheese Vegetable Lasagna Recipe