4243
Calories
Total Fat
Protein
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Vegetable Lasagna
Quick-to-fix lasagna made with a medley of fresh vegetables
30
Prep Time
(MINUTES)
1 ½
Total Time
(HOURS)
6
Servings
4.2 of 5
(12 ratings)
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Ingredients
- PAM® Original No-Stick Cooking Spray
- 2 medium zucchini, quartered lengthwise, sliced
- 1 small onion, chopped
- 4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
- 2 cloves garlic, minced
- 1 container (15 oz each) part-skim ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 can (24 oz each) Hunt's® Traditional Pasta Sauce
- 8 dry no-boil flat lasagna noodles, uncooked
- 1/3 cup shredded part-skim mozzarella cheese
Nutrition Information
240
6g
12g
Serving Size: 6 servings (1 piece each)
Directions
- Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium heat. Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
- Combine ricotta cheese and parsley in small bowl; set aside.
- Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
- Bake 30 minutes. Remove foil; bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Cook's Tip
For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 240 | |
| % Daily Value* | ||
| Total fat | 6 g | 9% |
| Saturated fat | 3 g | 13% |
| Cholesterol | 43 MG | 14% |
| Sodium | 617 MG | 26% |
| Carbohydrate | 32 g | 11% |
| Dietary fiber | 4 g | 18% |
| Sugars | 10 g | 1% |
| Protein | 12 g | 24% |
| Vitamin A | 25% | |
| Vitamin C | 21% | |
| Calcium | 20% | |
| Iron | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
I love this recipe. I'm usually a meat eater but this vegetarian lasagna is bomb. I would recommend it to anyone. Thanks Hunts.
Jan 30, 2012
I've never had a veggie lasagna before but I was pleasantly surprised. I did add more cheesse.
Jan 30, 2012
The idea of including all of the vegetables instead of meat is not just flavorful but very healthy. I am a zuchinni fan so the ricotta mixing with the zuchinni is an excellent combination. This type of recipe lends itself to changing the types of vegetables to those of your choice.
Jan 01, 2012
This is a great vegie lasagna recipe! I added one egg to the ricotta mixture to get it a little more stamina.
Nov 07, 2011
Yum! Looks great - this is a healthy recipe low in PointsPlus for my WW program.
Nov 06, 2011
I love this vegetable lasagna... My familuy is a fan of this dish
Nov 05, 2011
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