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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 7.8 g
  • Cholesterol: 56.7 mg
  • Sodium: 410.8 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.9 g

View full nutritional breakdown of Veggi & Cheese Lasagna calories by ingredient
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Veggi & Cheese Lasagna

Submitted by: DROSS0616

Introduction

I had a bunch of cheese and veggis in my fridge that I wanted to use and this is what I came up with. It came out delish! Switch of veggis of your choice! I had a bunch of cheese and veggis in my fridge that I wanted to use and this is what I came up with. It came out delish! Switch of veggis of your choice!
Number of Servings: 12

Ingredients

    1. Ronzoni Healthy Harvest Whole Wheat Blend Lasagna Pasta, 7 oz (9 noodles)
    2. Sorrento Part Skim Ricotta Cheese, 2 cup
    3. DiGiorno Shredded Parmesan, Romano, & Asiago Cheeses, 0.25 cup
    4. Prego Tomato Basil Garlic Italian Sauce, 1.25 cup
    5. Prego Chunky Garden Combo Italian Sauce, 2.5 cup
    6. Onions, raw, 1.25 cup, chopped
    7. Mushrooms, fresh, 1.25 cup, pieces or slices (remove)
    8. Green Peppers (bell peppers), 0.5 cup, chopped
    9. Dole Spinach, 0.5 cup (remove)
    10. Parsley, 0.25 cup (remove)
    11. Egg, fresh, 2 large (remove)
    12. Stop & Shop Shredded Low-Moisture Part-Skim Mozzarella Ch..., 0.75 cup

Directions

1. Bring water to a boil then add pasta and cook for 10 min.
2. Saute mushrooms, peppers, onions, and spinach is a skillet.
3. In a large bowl combine ricotta, parm cheese, egg, and parsley.
4. Add sauted veggis to the ricotta mixture.
5. Heat sauce in pan.
6. In a 9x13 pan spread 1/3 of sauce, then 3 noodles (to cover), then 1/3 of ricotta veggi mixture. repeat 3 times.
7. Sprinkle mozerella cheese.
8. Cover with tin foil and bake for 40-45 min at 350 or until hot and bubbly.
9. Let stand for at least 10 min then serve! Serves 12.


Number of Servings: 12

Recipe submitted by SparkPeople user DROSS0616.






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