Vegetable Lasagna

Serves: 12
WW Points: 6

2 medium carrots
1/4 medium onion
1/2 large sweet red pepper
1/2 large green pepper
2 cloves garlic
3 tablespoons vegetable oil
1 medium zucchini
1 medium summer squash
28 ounces pasta sauce
5 cups lasagna noodles -- about 14 noodles
8 ounces Swiss cheese, lowfat
2 cups mozzarella cheese, part skim milk

Cook lasagna noodles according to directions, slightly undercooking them. While the noodles are cooking julienne the carrots, and chop onion, peppers, and garlic. Slice zucchini and squash into 1/4 - 1/2 inch slices.

Stir fry carrots, onion, red pepper, green pepper, and garlic until crisp-tender. Add zucchini and summer squash and cook til tender.

Place 1/2 cup spaghetti sauce in bottom of 13x9x2 Pampered Chef stoneware pan. Arrange 7 lasagna noodles over the sauce, overlapping as needed. Layer with 1/2 of the vegetable mixture, half the remaining spaghetti sauce, and all the baby swiss cheese. Repeat layers as above, only this time use the mozzarella cheese. Cover with foil and bake at 350 for one hour. Uncover and let stand 15 minutes before cutting.

Nutritional Analysis:
Per Serving: 263 Calories; 8g Fat (28.4% calories from fat); 16g Protein; 31g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 156mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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