Our vegetable lasagna is a great meal to make with the kids!Chop up all the vegetables ahead of time and let them pile on the layers themselves.Kids are more receptive to try their own creations!You can add many different vegetables, let them explore and pick their own to add.Enjoy!
2 (25 oz) jars of tomato sauce (such as Victoria low sodium marinara)
Preheat oven to 350 degrees.
Bring a large pot of water to a boil.Add lasagna noodles and cook according to directions on the box; drain.In a skillet over medium-high heat, add olive oil and garlic.Heat for 1 minute and add mushrooms, spinach and carrots.Sauté vegetables for approximately 5 minutes.Transfer vegetables into a colander in the sink, allowing them to drain and cool.Combine ricotta cheese, parmesan cheese, 2 cups of the mozzarella cheese and vegetables.Mix well.Cover bottom of a 9 x 13 inch baking dish with ½ cup of tomato sauce and then layer 3 noodles on top. Spread 1/3 of cheese/vegetable mixture over noodles. Spread 1 cup of sauce over the cheese.Repeat for 2 more layers.Once the last layer of noodles is placed, add 1 cup of tomato sauce and remaining 1 cup of mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 1 hour.Cool 15 minutes before serving.Heat remainder of the tomato sauce and serve on the side.
Makes 12 servings 290 calories, 12.5 g fat, 4 g sat fat, 24 mg chol, 370 mg sodium, 5 g fiber, 22 g protein
Tips and Twists:
Using a low sodium sauce or adding less salt to your own sauce helps cut back the sodium in your meal.The cheeses already contain a significant amount to add enough flavor to the dish.If you or your family is not receptive at this time to consuming whole wheat pasta, try an alternative that is higher in fiber.These items have a consistency and texture closer to white pasta.One alternative to try is Dreamfields Lasagna noodles http://www.dreamfieldsfoods.com.And as mentioned before, get creative and add your own variety of vegetables.They will all taste amazing!