Short Cut Vegetable Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 8oz. Pkg. curly pasta1 15oz. Container part-skim ricotta1 ½ c. shredded mozzarella1 16oz. Bag assorted frozen vegetables, thawed1 16oz. Jar chunky marinara sauce
Heat oven to 375. Coat 2 qt. Baking dish with cooking spray. Cook pasta. Reserve ½ c. cooking liquid. Drain pasta. While pasta is cooking, combine ricotta, 1 c. mozzarella and vegetables. In large bowl, combine pasta, marinara and reserved cooking liquid. Place 3 c. pasta mixture in bottom of casserole. Spread ricotta mixture over pasta. Top with remaining pasta and sprinkle with mozzarella. Bake 20 min.
Number of Servings: 9
Recipe submitted by SparkPeople user IRISHVEG1.
Number of Servings: 9
Recipe submitted by SparkPeople user IRISHVEG1.
Nutritional Info Amount Per Serving
- Calories: 365.8
- Total Fat: 14.4 g
- Cholesterol: 42.3 mg
- Sodium: 535.3 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 8.6 g
- Protein: 21.9 g