More Great Recipes: Misc. One Dish | Pasta | Vegetable | Vegetarian

Vegetable Lasagna

User Avatar
Member since 2009

Serves 6 | Prep Time | Cook Time


10-ounce package frozen chopped spinach, thawed and drained
16 ounces fat-free ricotta cheese
8-ounce package Sargento Light reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup egg substitute
7-ounce jar roasted sweet red peppers, drained and chopped
26-ounce jar Healthy Choice pasta sauce
8-ounce package oven-ready lasagna noodles

Preheat oven to 350°.

In a large bowl combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg substitute, and peppers.

Spread 1/2 cup of pasta sauce in the bottom of a 9 x 13 inch casserole pan.

Arrange a layer of lasagna noodles over the sauce and spread half of the cheese mixture over the noodles. Pour 1 cup of pasta sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with 1/2 cup of pasta sauce.

Cover the pan and bake in a for 30 minutes, adding 10 minutes if lasagna was made ahead and stored in the refrigerator.

Uncover the pan and cook for another 15 minutes.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana