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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Lasagna

Source: Dreamfields Pasta

Lasagna filled with an abundance of fresh vegetables and low fat cheese.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	239.8

Total Carbs	12.9 g

Dietary Fiber	3.6 g

Sugars	5.8 g

Total Fat	11.0 g

Saturated Fat	4.5 g

Unsaturated Fat	0.8 g

Potassium	481.3 mg

Protein	13.0 g

Sodium	622.5 mg

Dietary Exchanges 11.0 Fat, 1.6 Vegetables, 0.5 Meat, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 oz Dreamfields Lasagna 1.0
1 tbsp olive oil 2.0
2 each medium garlic cloves 0.75
0 3/4 cup fresh mushrooms 1.0
1 each small zucchini 0.5
0 1/2 cup sliced carrots 0.5
0 1/2 cup chopped red bell peppers 0.5
0 1/2 cup red onion, sliced 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup red wine 2.0
2 cup tomato sauce 2.0
2 tbsp pesto sauce 1.0
1 cup part skim ricotta cheese 0.25
0 1/4 cup grated parmesan cheese, low sodium 1.0
1 each cooking spray 0.75
0 3/4 cup part skim shredded mozzarella

Directions

Preheat oven to 375 degrees F.
Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
Heat olive oil in a medium saucepan over medium-high heat. Cook garlic for 2 minutes. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently. Add wine and cook for 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto, ricotta and Parmesan in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Spread 3/4 cup veggie sauce across the baking dish. Arrange 4 noodle halves over tomato mixture. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture. Repeat layers twice, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375 degrees F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.