Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Vegetarian Lasagna

Vegetarian Lasagna

1 Hr(s) 10 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
1 jar (26 oz.) fat-free, meatless spaghetti sauce
1 pound fresh mushrooms, sliced
1 medium onion, chopped
3 small zucchini, sliced
1 carton (15 oz) fat-free ricotta cheese
1/2 cup chopped fresh parsley
1 egg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded part-skim mozzarella cheese, divided
4 Tbsp shredded fresh parmesan cheese, divided
6 no-boil lasagna noodles
Add To Shopping List
Let's Make It
1
Preheat the oven to 350 degrees F. Coat a 13x9" baking dish with non-stick vegetable cooking spray. In a large saucepan, combine the spaghetti sauce, mushrooms, onions and zucchini. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes. In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix well. Stir in 3/4 cup of the mozzarella and 2 Tbsp. of the parmesan.
2
Place a third of the sauce mixture in the bottom of the prepared dish. Top with half of the ricotta mixture and 3 of the uncooked noodles (spaced about 1/2" apart). Repeat the layering. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup mozzarella and the remaining 2 Tbsp. parmesan.
3
Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes or until lightly browned.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews