Tegan's Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Onions, raw, 1 large (remove)Garlic, 4 clove (remove)Broccoli, cooked, 2 cup, chopped (remove)Mushrooms, fresh, 230 grams (remove)Green Beans (snap), 1 cup (remove)Spinach, frozen, 1 package (10 oz) yields (remove)Olive Oil, 1.5 tbsp (remove)Ricotta Cheese, part skim milk, 2 cup (remove)Egg, fresh, 2 large (remove)Parmesan Cheese, grated, .5 cup (remove)Mozzarella Cheese, part skim milk, 8 oz (remove)Parsley, .25 cup (remove)*Barilla Lasagne Flat No Boil Noodle, 9 oz (remove)Newman's Own Sockarooni Sauce, 1/2 cup, 5 serving (remove)*2 tsp Italian Seasoning, 1 serving (remove)Garlic powder, 1 tsp (remove)
saute all vegetables and sauce together in a large pan.
Mix ricotta, 1 cup mozzerella garlic powder, parsley in large bowl.
layer in 13x9 lightly sprayed with nonstick spray,
sauce/veggies, noodles, riccotta, etc. ending with noodles and then sauce Top with remaining 1 cup of mozzerella cheese and parmesan.
cover with foil and bake for 50-60 mins at 375
makes 6 huge servings
Number of Servings: 9
Recipe submitted by SparkPeople user TEG_LAVALLEE.
Mix ricotta, 1 cup mozzerella garlic powder, parsley in large bowl.
layer in 13x9 lightly sprayed with nonstick spray,
sauce/veggies, noodles, riccotta, etc. ending with noodles and then sauce Top with remaining 1 cup of mozzerella cheese and parmesan.
cover with foil and bake for 50-60 mins at 375
makes 6 huge servings
Number of Servings: 9
Recipe submitted by SparkPeople user TEG_LAVALLEE.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 15.6 g
- Cholesterol: 101.7 mg
- Sodium: 633.2 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.3 g
- Protein: 22.7 g
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