Classico® Vegetable Lasagna

Classico® Vegetable Lasagna

5 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    1 h 10 m
Recipe by  Classico

“You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole wheat noodles add heart-healthy fiber.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
  2. Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper. *TIP: Baby portobello mushrooms taste great in this recipe.
  3. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the Classico® Four Cheese pasta sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
  4. Bake, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.

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Reviews (5)

Rate This Recipe
Candace
8

Candace

Amazing! My meat eating husband loved it too! Very tasty, and was easy to make.

Carson's Mommy
2

Carson's Mommy

This dish is delicious! I added chopped chicken breast, which I cooked with the onions prior to adding the zucchini and mushrooms. I also added chopped green bell peppers. Lastly, I used organic tomato basil pasta sauce instead of the four cheese. It actually turned out well, even with my changes. My husband and son both liked it dish.

vmays
2

vmays

It turned out great!!! I loved it!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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