I’m trying a lot of recipes out of a new cookbook and they are so good! I know it’s hot outside and you might not be thinking about Veggie Lasagna this time of year. But we have air-conditioning right?
The title of the cookbook says exactly what I look for in recipes. Eat What You Love: Quick and Easy: Great Recipes Low in Sugar, Fat, and Calories by Marlene Koch. She’s a registered dietitian AND culinary expert who really knows how to maximize nutrition and minimize sugar and fat in recipes that taste great.
This Veggie Lasagna base of refrigerated cheese ravioli substitutes for cooking and layering the noodles and cheese separately. I love it has spinach, mushrooms and zucchini. But mostly its is delicious….any time of year.
Makes 4 servings
Veggie Lasasgna Recipe
1 (9-ounce) package refrigerated cheese ravioli
1 (10-ounce) package frozen chopped spinach
2 teaspoons olive oil, divided
1 (8-ounce) package sliced mushrooms
1 medium zucchini
2-1/2 cups marinara sauce, divided
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
2/3 cup shredded reduced-fast mozzarella cheese
1. Preheat the oven to 375 degrees. Spray a 7 x 11-inch casserole dish with cooking spray. Boil the ravioli according to package directions (until barely cooked), about 3 minutes. Drain ravioli, transfer to prepared casserole dish, and drizzle with 1 teaspoon oil to keep then from sticking.
2. While the pasta cooks, microwave the spinach according to package directions. Drain it, and gently squeeze to remove moisture. In a large nonstick skillet, add remaining oil and place over medium heat. Add mushrooms, and cook for 3 minutes, or until they begin to soften. Grate zucchini into the pan, and cook for 3 more minutes, stirring often.
3. Stir in 2 cups of the marinara, the spinach, the garlic powder, oregano, and black pepper, and cook for 5 minutes. Top ravioli with the sauce, mixing it in to combine and then smooth the top. Spread remaining 1/2 cup of the marinara over top, sprinkle with cheese, and cover with foil. Bake for 15 to 20 minutes, or until “lasagna” is bubbling at the edges and cheese is melted.
Nutrition Information Per Serving (1-1/2 cups): Calories 320; Carbohydrate 39g; Total Fat 9g (sat fat 5g); Protein 18g; Fiber 8g.
I hope you enjoy this Veggie Lasagna Recipe, if you make it, please share with a friend!
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