Vegetarian Lasagne (Spinach & Veggie Grind)
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 small, chopped*Yves Veggie Ground Round - Original, pkgNewman's Own Marinara Sauce, jarMushrooms, fresh, 1 cup, choppedSpinach, fresh, 6 cups, choppedRicotta Cheese, part skim milk, 2 cups Nutmeg, ground, 0.25 tsp *Healthy Harvest Whole Wheat Blend Lasagna - 9 noodlesMozzarella Cheese, part skim milk, 2 cups, shredded
Preheat oven to 375.
Spray nonstick skillet with cooking spray. Saute onion until tender. Add spaghetti sauce and simmer for a few minutes. Stir in veggie grind and remove from heat.
Combine spinach, ricotta and nutmeg.
Boil noodles to desired doneness. Drain but do not rinse.
Spray a 9x13 pan with cooking spray. Arrange 3 noodles, spready with ricotta mixture, then tomato mixture, then 1/3 of grated mozzarella. Repeat layers. Bake 25 minutes or until cheese is bubbly and beginning to brown.
Let sit 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user KJRUNNIN.
Spray nonstick skillet with cooking spray. Saute onion until tender. Add spaghetti sauce and simmer for a few minutes. Stir in veggie grind and remove from heat.
Combine spinach, ricotta and nutmeg.
Boil noodles to desired doneness. Drain but do not rinse.
Spray a 9x13 pan with cooking spray. Arrange 3 noodles, spready with ricotta mixture, then tomato mixture, then 1/3 of grated mozzarella. Repeat layers. Bake 25 minutes or until cheese is bubbly and beginning to brown.
Let sit 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user KJRUNNIN.
Nutritional Info Amount Per Serving
- Calories: 344.1
- Total Fat: 11.8 g
- Cholesterol: 35.5 mg
- Sodium: 712.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 4.9 g
- Protein: 23.6 g
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