vegetarian lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
lasagna noodles, 15Spinach, frozen, 1 package (10 oz) Yves Veggie Ground Round, 2 cup Ricotta Cheese, part skim milk, 8 oz Mozzarella Cheese, whole milk, 8 oz Parmesan Cheese, grated, 0.75 cup pasta Sauce, 6 cup
put about 1 cup of the sauce in the bottom of a 9 x 13 baking dish. use 5 noodles to cover the sauce. mix defrosted spinach and veggie crumbles together. layer about half of that mixture on top of the noodles. put ricotta into a piping bag, or a zip top bag and cut a corner. pipe in about half the ricotta in an even layer. top with 1-2 cups sauce. repeat with 5 more noodles, the remaining spinach/veggie crumble mixture, ricotta, and another 1-2 cups sauce. top with remaining 5 noodles, remaining sauce, grated mozzarella, and grated parmesan. bake at 300 F for about an hour.
Serving Size: makes 6 large or 8 medium sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user UDGREEN.
Serving Size: makes 6 large or 8 medium sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user UDGREEN.
Nutritional Info Amount Per Serving
- Calories: 560.1
- Total Fat: 17.2 g
- Cholesterol: 51.5 mg
- Sodium: 1,514.0 mg
- Total Carbs: 66.0 g
- Dietary Fiber: 8.8 g
- Protein: 39.0 g
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