Whole wheat lasagna

Name: Whole wheat lasagna Recipe
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 12
Ingredients: Homemeade wheat lasagne noodles 1 serving (remove); Ricotta Cheese part skim milk 1 cup (remove); *Ricotta cheese fat-free 16 oz (remove); Egg fresh 2 large (remove); Mozzarella Cheese part skim milk 12 oz (remove); Onions raw 1 medium (2-1/2 dia) (remove); Green Peppers (bell peppers) 1.5 cup chopped (remove); *Yves Veggie Ground Round - Original 1.5 cup (remove); Garlic 3 cloves (remove); Parmesan Cheese shredded 4 tbsp (remove); Tomato Sauce 3 cup (remove)

Minutes to Prepare: 50
Minutes to Cook: 50

Number of Servings: 12

Ingredients

Homemeade wheat lasagne noodles, 1 serving (remove) Ricotta Cheese, part skim milk, 1 cup (remove) *Ricotta cheese, fat-free, 16 oz (remove) Egg, fresh, 2 large (remove) Mozzarella Cheese, part skim milk, 12 oz (remove) Onions, raw, 1 medium (2-1/2" dia) (remove) Green Peppers (bell peppers), 1.5 cup, chopped (remove) *Yves Veggie Ground Round - Original, 1.5 cup (remove) Garlic, 3 cloves (remove) Parmesan Cheese, shredded, 4 tbsp (remove) Tomato Sauce, 3 cup (remove)

Directions

MAKE noodles.
Saute onion, pepper, garlic and veggie ground in cast iron pan.
Mix eggs, ricottas, parmesan (and optional black pepper) until smooth.

Preheat oven to 375. Spray a 9x13 pan with cooking spray.
Spread 1/4 cup sauce on the pan. Then layer 2 noodles, 1/3 the cheese mix, 1/2 the veggie ground mix, and 1 cup sauce.
Layer noodles, 1/3 cheese mix, and a sprinkle of shredded mozz.
Layer 2 noodles, 1/3 the cheese mix, 1/2 the veggie ground mix, a sprinkle of mozz, and 1 cup sauce.
Layer noodles, remaining sauce, and remaining mozz.

Tent with foil. Bake at 375 for 30 min and then without foil for ten min. Let sit 10 before serving.

Serving Size:�12 servings in 9x13 pan

Servings Per Recipe: 12

Nutritional Info Amount Per Serving