Low-Fat Vegetable Lasagne
| Yield: | 1 Servings |
| Categories: | Pasta |
| 9 | Pieces Lasagne; uncooked | |
| 1 | md | Yellow onion; chopped (about 1 cup) |
| 1 | ts | Vegetable oil |
| 2 | Garlic cloves; crushed | |
| 8 | oz | Mushrooms; sliced thin (optional) |
| 1/4 | c | Fresh parsley; chopped |
| 1 | pk | Frozen spinach; (10 oz.) thawed, drained thoroughly |
| 1/4 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 2 | c | Meatless tomato or spaghetti sauce |
| 1 | Container part-skim or reduced fat ricotta cheese; (15 oz.) | |
| 3/4 | c | Shredded; part-skim mozzarella cheese |
| 2 | tb | Grated Parmesan cheese |
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