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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.7
  • Total Fat: 7.7 g
  • Cholesterol: 8.7 mg
  • Sodium: 705.1 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 14.6 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Vegetable Lasagna

Submitted by: PJ70F9

Introduction

Instead of a fattening white sauce, I used cream of mushroom soup, thinned with non-fat milk. Instead of a fattening white sauce, I used cream of mushroom soup, thinned with non-fat milk.
Number of Servings: 4

Ingredients

    8 Whole Wheat Lasagna noodles - cooked
    1 can Cream of Mushroom Soup
    1 cup Nonfat Milk
    2/3 cup Weight Watchers Shredded Mozarella Cheese
    1 cup sliced fresh mushrooms
    1/2 cup chopped broccoli - steamed
    1/2 cup chopped carrots - steamed
    1/2 cup chopped green peppers - steamed
    1/2 cup chopped red peppers - steamed
    4 canned artichoke hearts in water
    1/4 cup sundried tomatoes (not in oil)

Directions

Cook Lasagna noodles until soft. Steam broccoli, carrots, and peppers about 8 minutes to soften then chop. Mix cream of mushroom soup and milk. Spread a small amount of soup mix on bottom of oblong caserole dish. Place 3 noodles on sauce. Spread 1/2 of vegetables on noodles. Top with 1/3 of the cheese. Repeat layer - top with 2 noodles and the final 1/3 of the cheese. Bake for 30 to 45 minutes until hot and bubbly. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PJ70F9.






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