Garden Vegetable Lasagna | Nutrition for ME
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.
Ingredients
- 8 Lasagna Noodles (Uncooked)
- 1 Tablespoon Olive Oil (Or vegetable oil)
- 1 Garlic Clove (Minced)
- 3 cups Broccoli (Fresh or frozen)
- 1½ cups Mushrooms (About 4 ounces; fresh and sliced)
- 1 Bell Pepper (Medium; red, yellow, or orange; chopped)
- 1 Egg
- 1 container Ricotta Cheese (15 ounces)
- 1 teaspoon Italian Seasoning (Dried)
- 1 jar Pasta Sauce (28 ounces; chunky vegetable sauce)
- 2 cups Cheese (8 ounces; shredded)
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