White Sauce Pork Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Cheesy Ragu Light Parmesan Alfredo Sauce, 908 gram(s) 2 JarsBarilla No Boiling Required Lasagne Noodles 9oz box ˝ box, 4.5 oz Pork Tenderloin, 16 oz Zucchini, 1 cup, sliced *Summer Squash, 1 cup, sliced Onions, raw, .25 cup, chopped *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-˝” Mozzarella Cheese, part skim milk, 8 oz 1 bag*Kraft 2% Shredded Cheddar Cheese, 192 grams 1 bagItalian seasonings to your taste.Vegetable seasonings to to taste.
Preheat the oven to 375 degrees
In a skillet, take cut up pieces of pork, season to taste and cook thoroughly, either use a nonstick pan or use noncaloric cooking spray.
Peel zucchini and squash.
Dice all veggies into tiny pieces.
In a skillet, season, then saute them until onion carmelizes.
Drain pork.
Blend small amounts of pork on chop setting until finely chopped. (If you do them all at once the bottom bits will be dust and the top one will not even be started.)
Drain veggies.
In 8in x 8 in pyrex dish spoon a thin layer of sauce.
Place two lasagne noodles on top of sauce.
Lightly spread meat on top noodles, spoon a liberal amount of sauce on top, sprinkle with some cheddar cheese.
Place two lasagne noodles on top of meat, going the opposite direction of the first two noodles. Forming a crisscross pattern.
Lightly spread well-drained veggie mixture on top of noodles, more sauce. (You should be about ⅓ of the way through second jar of sauce.), sprinkle remaining cheddar.
Place three lasagne noodles on top of veggie mixture, making sure to completely cover them, overlap the noodles, in the opposite direction of the noodles from the last layer.
Spread remaining sauce, completely covering the noodles.
Sprinkle entire bag of mozzarella on top of sauce.
Cover with foil, being careful to balloon foil over cheese.
Place in preheated oven. Bake for 30 mins or until cheese is totally melted and golden.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
In a skillet, take cut up pieces of pork, season to taste and cook thoroughly, either use a nonstick pan or use noncaloric cooking spray.
Peel zucchini and squash.
Dice all veggies into tiny pieces.
In a skillet, season, then saute them until onion carmelizes.
Drain pork.
Blend small amounts of pork on chop setting until finely chopped. (If you do them all at once the bottom bits will be dust and the top one will not even be started.)
Drain veggies.
In 8in x 8 in pyrex dish spoon a thin layer of sauce.
Place two lasagne noodles on top of sauce.
Lightly spread meat on top noodles, spoon a liberal amount of sauce on top, sprinkle with some cheddar cheese.
Place two lasagne noodles on top of meat, going the opposite direction of the first two noodles. Forming a crisscross pattern.
Lightly spread well-drained veggie mixture on top of noodles, more sauce. (You should be about ⅓ of the way through second jar of sauce.), sprinkle remaining cheddar.
Place three lasagne noodles on top of veggie mixture, making sure to completely cover them, overlap the noodles, in the opposite direction of the noodles from the last layer.
Spread remaining sauce, completely covering the noodles.
Sprinkle entire bag of mozzarella on top of sauce.
Cover with foil, being careful to balloon foil over cheese.
Place in preheated oven. Bake for 30 mins or until cheese is totally melted and golden.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 15.9 g
- Cholesterol: 91.6 mg
- Sodium: 626.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.3 g
- Protein: 24.9 g