Ingredients
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1½ cups part-skim Ricotta Cheese
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½ cup part-skim Mozzarella Cheese
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3 tablespoons Parmesan Cheese
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3 cups jarred Marinara Sauce
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2 large Egg White
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2 minced Garlic
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½ cup chopped fresh Basil
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7 pieces no-boil Lasagna Noodles
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3 cups leftover roasted Vegetable
Directions
Make use of left over vegetable for this creamy and flavorful lasagna. Aside from its nutritional contents, this vegetable lasagna will totally change your outlook, that lasagna is not at all high in calorie, sugar and sodium.
Steps
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1
Done
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Preheat oven at 375°. |
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2
Done
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Combine ricotta and Parmesan cheese together with egg whites, garlic cloves, and basil. |
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3
Done
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Line the bottom of an eight-inch baking dish with one cup of marinara sauce. Pile on top of the sauce two noodles. |
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4
Done
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Pour evenly about ¾ cup of the cheese mixture over the marinara sauce. |
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5
Done
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Place one and one-half cups of roasted vegetables in a single layer. |
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6
Done
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Pour three-fourth cup marinara sauce on top of vegetables, followed by two pieces of noodles and the remainder three-fourth cup cheese mixture, 1½ cups of roasted left over vegetables, two noodles and 1¼ cups of marinara sauce. |
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7
Done
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Cover lasagna with foil and bake for twenty minutes. Remove the foil and spread mozzarella over lasagna. |
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8
Done
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Bake in the center of oven for additional 20 minutes until sauce is bubbly, and cheese is melted. |
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9
Done
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Cool lasagna for fifteen minutes before slicing. Enjoy! |
