Yield: 12 servings Serving size: 1/12 of the lasagna
3 cups grated carrots 2 cups grated zucchini 3 cups frozen spinach 1 medium bell pepper, chopped (any color) 31/4 cups diced fresh tomatoes 2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand) 1 teaspoon oregano 2 teaspoons dried basil 2 teaspoons onion powder 2 teaspoons garlic powder 1/2 pound brown mushrooms 1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions 11/2 cups grated Parmesan cheese, divided 8 ounces grated mozzarella (2 cups) Chopped fresh basil for garnish (optional) Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine.
Layer in a lightly greased 9x13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes.
Garnish with a bit of fresh, chopped basil, if desired.
Nutritional Data Calories: 279 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 23mg Sodium: 384mg Carbohydrates: 37g Dietary Fiber: 7g Sugars: 9g Protein: 17g
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