Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pasta
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
2 cup Zucchini -- coarsely chopped
2 cup Mushrooms -- sliced
9 Lasagna noodles -- cooked
1 cup Lite ricotta
3 cup Spaghetti sauce
2 Eggs
1/2 teaspoon Salt
2 cup Carrot -- coarsely shredded
1 cup Mozzarella cheese -- shredded
Coat a medium skillet with cooking spray; place over medium heat
until hot. add mushrooms; cover and cook 5 minutes, stirring
occasionally. Cook, uncovered, an additional 3 minutes or until
liquid evaporates; set aside.
Combine ricotta and eggs; stir well. Divide ricotta mixture in half.
Add carrot to half of ricotta mixture; stir well. Add zucchini to
remaining half of ricotta mixture; stir well. Set aside. Arrange 3
lasagna noodles lengthwise in a single layer in a 13x9x2 inch baking
dish coated with cooking spray. Spread carrot mixture on top of
noodles. Combine spaghetti sauce and salt; stir well. Spoon 1 cup
spaghetti sauce over carrot mixture; top with 3 noodles. Spread
zucchini mixture on top of noodles.
Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining
3 noodles. Arrange mushrooms on top of noodles. Spoon remaining
spaghetti sauce over mushrooms. Sprinkle with mozzarella cheese. Bake
at 375 degrees for 30 minutes or until bubbly.
Yield 6 servings (about 340 calories per serving)
protein 18.2/fat 8.5/carbohydrate 49/cholesterol 87/
iron 4.5/sodium 415/calcium 230
