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Vegetable Lasagna:

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

4-1/2 to 6-1/2 cups spaghetti sauce
8 oz. lasagna noodles, uncooked
15 oz. ricotta cheese (low fat)
8 oz. fontina cheese, grated
1/2 cup Parmesan cheese, grated
1 cup chopped onion
1-1/2 cup sliced carrots
2 cups sliced zucchini
1 cup sliced mushrooms, fresh
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. nutmeg (mixed into ricotta cheese)


Preheat oven to 350 degrees. Sauté onions and garlic in small amount of olive oil. To this

mixture add carrots and zucchini (add zucchini last so it doesn't become overcooked). Mix

nutmeg into ricotta cheese. Set aside.

In lightly greased baking pan (9 x 13), spread about 1 cup of spaghetti sauce on bottom of

pan. Arrange a layer of uncooked lasagna noodles. Top with more spaghetti sauce,

making sure to cover the lasagna noodles completely (this is the key to cooking the

noodles thoroughly).

Next add layer of ricotta cheese (already mixed with nutmeg). Sprinkle fontina cheese on

top of ricotta, then top with spaghetti sauce and another layer of noodles.

Note: Don't be concerned with empty spaces between noodles. The noodles will expand

when baked.

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