Rainbow Vegetable Lasagna
A Uncategorized recipe with vegetable cooking spray, sliced fresh mushrooms, chopped spinach frozen. Ready in –, serves 12.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Sauté mushrooms in cooking spray and set aside.
vegetable cooking spraysliced fresh mushrooms(2 c) - 2
Cook carrots in cooking spray and set aside.
vegetable cooking spraycoarsely shredded carrots(1 1/2 c) - 3
Cook frozen spinach and strain as much water out as possible.
chopped spinach frozen(2 c) - 4
Mix Ricotta cheese, egg substitute and parsley.
lite ricotta cheese(1 c)egg substitute(1/2 c)fresh chopped parsley(2 tbsp) - 5
Arrange 3 lasagna noodle in 9 x 13-inch greased baking dish.
cooked lasagna noodles(9) - 6
Mix 1/3 of Ricotta mixture with spinach and spread over noodles.
chopped spinach frozen(2 c)lite ricotta cheese(1 c)cooked lasagna noodles(9) - 7
Spoon 1 cup pasta sauce over the mixture.
jar pasta sauce(26 oz) - 8
Top with 3 noodles.
cooked lasagna noodles(9) - 9
Repeat the layers using carrots and then mushrooms mixed with Ricotta mixture.
sliced fresh mushrooms(2 c)coarsely shredded carrots(1 1/2 c)lite ricotta cheese(1 c) - 10
End with remaining pasta sauce and then sprinkle with shredded Mozzarella.
coarsely shredded carrots(1 1/2 c)jar pasta sauce(26 oz)low-fat shredded mozzarella(1 c) - 11
Cover and bake at 375° for 35 minutes or until bubbly.
- 12
Let stand 5 minutes before serving.
- 13
Makes 12 servings.
- 14
Cal-160, Carbs-19g, Pro-9g, Fat-4g.
Rate this recipe
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Rainbow Vegetable Lasagna
A Uncategorized recipe with vegetable cooking spray, sliced fresh mushrooms, chopped spinach frozen. Ready in –, serves 12.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
Sauté mushrooms in cooking spray and set aside.
vegetable cooking spraysliced fresh mushrooms(2 c) - 2
Cook carrots in cooking spray and set aside.
vegetable cooking spraycoarsely shredded carrots(1 1/2 c) - 3
Cook frozen spinach and strain as much water out as possible.
chopped spinach frozen(2 c) - 4
Mix Ricotta cheese, egg substitute and parsley.
lite ricotta cheese(1 c)egg substitute(1/2 c)fresh chopped parsley(2 tbsp) - 5
Arrange 3 lasagna noodle in 9 x 13-inch greased baking dish.
cooked lasagna noodles(9) - 6
Mix 1/3 of Ricotta mixture with spinach and spread over noodles.
chopped spinach frozen(2 c)lite ricotta cheese(1 c)cooked lasagna noodles(9) - 7
Spoon 1 cup pasta sauce over the mixture.
jar pasta sauce(26 oz) - 8
Top with 3 noodles.
cooked lasagna noodles(9) - 9
Repeat the layers using carrots and then mushrooms mixed with Ricotta mixture.
sliced fresh mushrooms(2 c)coarsely shredded carrots(1 1/2 c)lite ricotta cheese(1 c) - 10
End with remaining pasta sauce and then sprinkle with shredded Mozzarella.
coarsely shredded carrots(1 1/2 c)jar pasta sauce(26 oz)low-fat shredded mozzarella(1 c) - 11
Cover and bake at 375° for 35 minutes or until bubbly.
- 12
Let stand 5 minutes before serving.
- 13
Makes 12 servings.
- 14
Cal-160, Carbs-19g, Pro-9g, Fat-4g.
Rate this recipe
