Vegetarian Lasagna

Layers, layers, and more layers. That 's what lasagna is all about. It begins with a layer of tomatoes, then veggies--carrots, zucchini, squash, eggplant, broccoli, and carrots--then noodles, cheese, and repeat!

• Calories: 329 Calories

Ingredients

• salt and pepper to taste
• 1 (16 ounce) can diced tomatoes
• 2 teaspoons dried oregano
• 1 bunch fresh spinach, washed and chopped
• 1 (16 ounce) package instant lasagna noodles
• 1 large eggplant, diced
• 2 large zucchini, diced
• 2 large carrots, shredded
• 2 summer squash, diced
• 1 large head broccoli, cut into florets
• 1 cup shredded mozzarella cheese (Optional)
• 1 cup ricotta cheese (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.

Step 2

Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.

Step 3

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.