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Very Veggie Lasagna
Prep Time:
30 minutes
Cook Time:
45 minutes
8 servings

1 each yellow squash and zucchini, sliced lengthwise

1 pkg. fresh whole eggplant or H-E-B Frozen Grilled Eggplant

1 tsp. salt

1 tsp. black pepper

1 pkg. frozen spinach, defrosted and strained

8 oz. non-fat ricotta cheese

2 cloves garlic, minced

1 bunch basil, chopped fine

1 pkg. no bake lasagna noodles

1 jar classic tomato sauce

1 pkg. H-E-B Part Skim Shredded Mozzarella


Preheat oven to 400°F.
Slice squash, zucchini, and eggplant lengthwise to make planks. Place
on a lined baking sheet and spray with a minimal amount of cooking spr
ay. Then sprinkle with salt and pepper.
Bake sliced vegetables in the oven for 10 to 12 minutes. The veggies s
hould start to brown lightly.
While veggies are baking, strain frozen spinach in a mesh strainer or
wring out in a clean cloth towel. You want to remove as much moisture
as possible. In a medium size bowl, combine ricotta cheese, garlic, an
d chopped basil. Mix until combined.
Remove roasted veggies from the oven and allow to cool a few minutes b
efore building lasagna.
To build lasagna, start by lightly spraying an 8x8 baking dish with no
n-stick spray. Place a few spoonfuls of tomato sauce at the bottom of
the dish. Then place the first layer of no bake noodles. Next place a
thin layer of ricotta cheese mixture. Next place 1 layer of veggies, t
hen top with a layer of sauce and then the second layer of noodles. Re
peat until all veggies are gone. It is okay to have leftover noodles.
For the top layer, pour remaining tomato sauce over last layer then co
ver with 1 cup of part skim Mozzarella cheese.
Bake in the oven for 1 hour, or until hot all the way through. Allow l
asagna to cool a few minutes before serving.

Nutritional Information

Calories: 260, Total Fat: 7g, Saturated Fat: 3.5g, Sodium: 530mg, Carb
ohydrates: 30g, Dietary Fiber: 3g, Protein: 15g


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