Easy Baked Vegetable Lasagna Primavera
yield: 8
total time: 105 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 small zucchinis diced, about 12 ounces
- 1 small onion diced
- 1 large carrot diced
- 4 ounces mushrooms chopped
- 2 teaspoons herb dried Italian seasoning, blend
- 1 1/2 teaspoons salt divided
- freshly ground pepper to taste
- 1/3 cup chopped fresh basil
- 15 ounces part skim ricotta
- 16 ounces frozen spinach thawed and squeezed dry
- 1 large egg
- 25 ounces marinara sauce
- 9 no boil lasagna noodles
- 8 ounces shredded part skim mozzarella
- 2 tablespoons shredded Parmesan cheese
Nutrition
- Calories : 270 calories
- Carbohydrate : 23 grams
- Cholesterol : 50 milligrams
- Fat : 12 grams
- Fiber : 6 grams
- Protein : 22 grams
- SaturatedFat : 4.5 grams
- Sodium : 1170 milligrams
- Sugar : 11 grams
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