By Fruits & Veggies - More Matters
A tasty veggie lasagna in 40 minutes!
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 medium zucchini, halved lengthwise then sliced
1 cup sliced mushrooms
1 cup fat-free ricotta cheese or cottage cheese
1/2 cup shredded part skim mozzarella cheese
4 oz. uncooked lasagna noodles
1 cup canned low-sodium tomato sauce
1 cup canned chopped tomatoes
1/2 teaspoon pepper and dried parsley
1 teaspoon oregano
3 tablespoons grated Parmesan cheese
Saute onion, mushrooms and zucchini in olive oil.
Mix ricotta, mozzarella, and 2 tablespoons of the Parmesan cheese in a small bowl, with pepper and parsley.
Spread evenly over vegetables.
Evenly distribute uncooked noodles on top of cheese.
Mix tomatoes and water with parsley and oregano and pour over noodles.
Cover tightly and simmer on MEDIUM heat for 20-25 minutes.
Sprinkle top with 1 tablespoon Parmesan cheese.
Each serving provides: an excellent source of vitamin C, calcium, potassium, and fiber.
- Calories: 287
- Carbohydrates: 36g
- Total Fat: 8.5g
- Cholesterol: 21mg
- Saturated Fat: 3g
- Dietary Fiber: 7g
- % of Calories from Fat: 27%
- Sodium: 321 mg
- Protein: 18g
- Recipe Credit
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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