Vegetable Lasagna

Serves: 
12
Ingredients: 

2 (24-ounce) jars pasta sauce, reduced sodium

2 tablespoons Italian seasoning

1 (8-ounce) container ricotta or cottage cheese, non-fat

12 lasagna noodles, uncooked

2 large zucchini, washed and sliced

1 pound part-skim mozzarella cheese, shredded

Instructions: 
  1. Preheat oven to 375 °F. 
  2. Spread a little sauce on the bottom of a 9"x13" pan. 
  3. Mix the Italian seasoning with the ricotta or cottage cheese.
  4. Layer the following ingredients in the pan:
  • 4 lasagna noodles
  • 1/2 cup ricotta cheese in small mounds on top of the noodles
  • 1/3 of the pasta sauce
  • 1/2 of the zucchini slices
  • 1/2 of the mozzarella cheese
  1. Repeat layers once more.
  2. Top with the last 4 lasagna noodles and the last 1/3 of the pasta sauce.
  3. Cover and bake for 30 minutes. Remove cover and bake another 15 minutes.
  4. Let stand 10 minutes before cutting and serving.
Nutrition Facts: 

Serving size:  1/12 recipe

Calories: 290

Fruits and Vegetables: 1/2 cup

Fat: 9 g

Fiber: 4 g

Sodium: 630 mg

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.