Vegetable Lasagna


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

  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.

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