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Vegetarian Lasagna

40 minutes
45 minutes
12 servings
21-25 Grams

Ingredients

  • 9 lasagna noodles
  • 16 oz. ricotta cheese, low fat
  • 1 cup parmesan cheese
  • ⅓ cup BiPro Whey Protein Isolate, Unflavored
  • ½ cup water
  • 2 Tbsp parsley, dried
  • 1 tsp basil, dried
  • 3 Tbsp olive oil
  • 1½ cups onion, chopped
  • 1 cup carrots, sliced
  • 1¼ cups green bell pepper, chopped
  • 1 – 16 oz. package broccoli, frozen, thawed and drained
  • 3 cups spaghetti sauce, chunky garden style
  • 3 cups mozzarella cheese, shredded

Directions

  1. Cook lasagna noodles according to package directions; drain and set aside.
  2. In a large bowl, combine ricotta cheese, parmesan cheese, BiPro, water, parsley and basil, then set aside.
  3. Heat oil in a large saucepan over high heat. Sauté onions for 5 minutes, stirring occasionally, add carrot slices and sauté 2 minutes, stir in green bell pepper and broccoli. Reduce heat to medium and cook until tender, about 5 minutes. Add vegetables to ricotta mixture and mix well.
  4. Spread 1 cup of spaghetti sauce into bottom of a 9 × 13 inch baking dish. Place 3 lasagna noodles lengthwise on sauce, spread about ½ of vegetable filling over noodles and then sprinkle 1 cup mozzarella cheese over filling. Top with 3 noodles, spread with remaining vegetable filling. Top with 3 noodles, pour remaining spaghetti sauce over the top. Sprinkle with remaining 2 cups of mozzarella cheese.
  5. Bake at 350°F for 45 minutes. Let stand about 10 minutes before serving.

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