Vegetarian Lasagna
Always an easy meal to prepare ahead and have on hand for the week
Ingredients
- 1 medium onion chopped
- 2 medium crookneck squash sliced
- 1 medium Zucchini sliced
- 2-3 cloves garlic pressed
- 1 tablespoon olive oil
- 1 jar tomato basil pasta sauce
- 16 oz shredded mozzarella cheese part skim milk
- 2 oz Parmesan cheese grated
- 1 box lasagna noodles whole wheat
- Italian seasoning
- Parsley dried, fresh would be better!
- Oregano dried
- Pepper
- Olive oil spray
Instructions
- Heat oven to 350 F.
- In a large skillet on medium high heat add oliveoil and then squash, zucchini, onion, and garlic and sauté until soft, stirring frequently for about 6-8 minutes.
- Add the Italian seasoning, parsley, oregano, pepper, and mix well. Set aside.
- Spray a large lasagna pan with olive oil spray.
- Layer the following twice - 3 uncooked noodles, then a layer of sauce to lightly cover the noodles, ½ veggies, and 1/3 mozzarella cheese.
- On the top layer (3rd layer) of noodles add remaining sauce, mozzarella, parmesan cheese, and parsley.
- Cover with aluminum foil and bake at 350 degrees F for 45 minutes. Uncover and bake for an additional 15-20 minutes.
- Cool and serve.
Nutrition
Calories: 331kcalCarbohydrates: 33gProtein: 20gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 455mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 444IUVitamin C: 9mgCalcium: 297mgIron: 1mg
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